Ingredients
Scale
- 16 ounces uncooked elbow macaroni
- 3 hard-boiled eggs
- 1/2 cup chopped sweet or dill pickles
- 2 sticks chopped celery
- 1/4 cup finely chopped red onion
- 1 cup mayonnaise
- 1/2 teaspoon celery salt
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1 tablespoon white vinegar
- Pepper to taste
Instructions
- Cook the macaroni in boiling salted water until al dente; drain and rinse with cold water.
- Boil the eggs for about 10 minutes, then cool under cold running water before peeling.
- Mix all dressing ingredients in a bowl until smooth.
- In a large salad bowl, combine cooled macaroni, chopped eggs, pickles, celery, and onion.
- Pour the dressing over the mixture and toss well to coat.
- Chill for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg
Keywords: Customize with additional ingredients like bell peppers or olives for extra flavor. Allowing the salad to chill enhances its flavor profile.