This Classic Macaroni Salad is staple at every summer cookout we have. It’s a family favorite!
Macaroni salad is one of those recipes thats at every single summer picnic, cookout and get-together. It’s a classic.
This Classic Macaroni Salad is our family favorite. It was passed down to me from my mom and passed down to her from my grandmother.
And, every time my grandmother made it, she served it in her red, square ceramic bowl. Every single time. I loved that bowl.
This recipe is a classic. It never goes out of style and everyone loves it.
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Classic Macaroni Salad
- 1 pound uncooked elbow macaroni
- 1 cup mayonnaise
- 1/4 cup distilled white vinegar
- 2/3 cup white sugar
- 2 1/2 tablespoons prepared yellow mustard
- 2 teaspoons House Seasoning Blend
- 1 large onion - finely diced
- 2 stalks celery - finely diced
- 1 green bell pepper - seeded and finely diced
- 1/4 cup grated carrot
- 1 teaspoon celery seed
- 4 hard boiled eggs - chopped
- Bring a large pot of lightly salted water to a boil.
- Add the macaroni, and cook until tender, about 8 minutes.
- Rinse under cold water and drain.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard and House Seasoning Blend. Stir in the onion, celery, green pepper, carrot, celery seed and macaroni.
- Gently fold in chopped eggs.
- Refrigerate for at least 4 hours before serving, but preferably overnight.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.