Grandma's Creamy Macaroni Salad
The macaroni salad that disappears first at every cookout... creamy but not heavy, a little sweet, a little tangy, with just enough crunch. The kind your grandmother made by feel. A few small tricks keep it from turning gluey or bland overnight.
Servings: 8
Calories: 458kcal
Cost: ~$6–8
Equipment
- Large pot
- Large mixing bowl
- Colander/strainer
- Cutting board and knife
Ingredients
- 1 pound elbow macaroni
- 1 cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar adjust to taste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 celery stalks finely diced
- ½ small sweet onion finely diced
- ½ red bell pepper finely diced
- 2-3 hard-boiled eggs chopped (optional)
Instructions
- Cook pasta in heavily salted water until just al dente. Drain, rinse with cold water, and drain well again.
- In a large bowl, whisk together mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper. Taste and adjust seasoning.
- Add cooled pasta, celery, onion, and bell pepper. Fold gently to coat.
- Fold in chopped eggs last, if using, to keep them in intact chunks.
- Cover and refrigerate at least 2 hours before serving. Before serving, stir in a splash of milk or a spoonful of extra dressing if the salad looks dry.
Notes
Salt your water well. It should taste mildly like the sea. It's the only chance you get to season the pasta itself.
Rinsing is allowed here. Cold water stops the cooking and removes surface starch that causes gumminess. This is the one exception to the no-rinse rule.
Make the dressing first, before adding anything else. Taste it and adjust. A little more sugar if it's too sharp, a little more vinegar if it's flat.
Don't skip the chill time. The pasta absorbs the dressing as it sits and the flavors come together. Two hours minimum; overnight is even better.
It will look dry the next day. That's normal. Stir in a splash of milk or a spoonful of reserved dressing before serving and it'll look freshly made.
Dress it slightly damp. Don't let the pasta dry out completely before adding the dressing. A little moisture helps it absorb evenly.
Substitutions: Plain Greek yogurt can replace the sour cream. All mayo (no sour cream) works fine. White vinegar can replace apple cider vinegar for a sharper bite.
Raw onion too strong? Soak diced onion in cold water for 10 minutes before adding. Takes the sharp edge right off.
Easy variations: Add thawed frozen peas, diced dill pickles, sweet relish, cubed cheddar, or a dusting of smoked paprika on top before serving.
Nutrition
Calories: 458kcal | Carbohydrates: 48g | Protein: 10g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 534mg | Potassium: 210mg | Fiber: 2g | Sugar: 6g | Vitamin A: 369IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg
