Description
A creamy and tangy macaroni salad featuring elbow macaroni, sweet pickle relish, and a touch of apple cider vinegar for a delightful summer dish.
Ingredients
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/4 cup sweet pickle relish
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 2-3 chopped hard-boiled eggs, paprika for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine the mayonnaise, sweet pickle relish, chopped celery, onion, apple cider vinegar, yellow mustard, salt, and black pepper. Mix until creamy.
- Add the drained macaroni to the dressing mixture and gently toss until evenly coated. If using, stir in the chopped hard-boiled eggs.
- Cover the bowl with plastic wrap and refrigerate for at least an hour to let the flavors meld.
- Before serving, stir and taste; adjust seasoning if necessary. Sprinkle paprika on top for garnish.
Notes
Allowing the salad to chill overnight enhances the flavors. Feel free to customize with additional vegetables.
