Description
A delicious and creamy macaroni salad that’s perfect for gatherings and everyday meals.
Ingredients
Scale
- 2 cups Elbow Macaroni (Cook until al dente)
- 1 cup Mayonnaise
- 1 cup Sour Cream
- 1 cup Chopped Celery
- 1 cup Diced Red Bell Pepper
- 1/2 cup Diced Red Onion
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Sugar
- to taste Salt
- to taste Pepper
- 4 Hard-Boiled Eggs (Cut into small pieces)
Instructions
- Start by cooking the elbow macaroni in a large pot of boiling salted water until al dente. Drain and rinse the macaroni under cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, combine the mayonnaise and sour cream. Mix well until smooth.
- Add the chopped celery, diced red bell pepper, diced red onion, apple cider vinegar, and sugar to the bowl. Stir everything together until well combined.
- Once the macaroni has cooled, add it to the mixture along with the hard-boiled eggs. Gently fold everything together to coat the macaroni and veggies evenly.
- Season the salad with salt and pepper to taste. Mix again.
- Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 60 minutes before serving.
Notes
For added flavor, consider mixing in chopped pickles or relish. This salad can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg