The Secret Ingredient in Grandma’s Macaroni Salad That Everyone Loves
Cook the Pasta – Start by boiling elbow macaroni in salted water until it’s tender, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process.
Prepare the Vegetables – Dice vegetables like celery, onions, and bell peppers for a fresh crunch. You can also add sweet pickle relish for an extra zing.
Make the Dressing – In a bowl, mix together mayonnaise, a bit of mustard, and apple cider vinegar for a tangy flavor. Add a pinch of salt, pepper, and paprika for extra taste.
Mix it All Together – Combine the cooled pasta, vegetables, and dressing in a large bowl. Stir gently to coat everything evenly.
Chill it – Let the salad chill in the fridge for at least an hour so the flavors can meld together.
Taste and Adjust – Before serving, taste the salad and adjust the seasoning. You might want to add more salt, pepper, or vinegar.
Garnish – Top with a sprinkle of fresh parsley or chopped green onions for a burst of color.
Serve Cold – Macaroni salad is best served cold. Make sure it stays chilled until serving time.