Ingredients
Scale
- 6 ounces uncooked elbow macaroni (about 1½ cups dry / 3 cups cooked)
- 1 cup mayonnaise (Duke's preferred)
- 2 tablespoons white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon yellow mustard
- 1 tablespoon sweet pickle relish
- ½ teaspoon minced, pressed, or grated fresh garlic
- 1 small sweet onion, diced
- 2 cups chopped celery
- 1 red bell pepper, diced
- 3 hard-boiled eggs, chopped
- ¼ cup chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Cook the macaroni in a large pot of well-salted boiling water according to package directions until al dente. Drain and rinse under cold water until completely cool.
- While the pasta cooks, dice the onion, celery, bell pepper, and eggs, and chop the parsley.
- In a small bowl, whisk together the mayonnaise, vinegar, sugar, mustard, pickle relish, and garlic until smooth.
- In a large bowl, combine the cooled pasta, vegetables, eggs, and parsley. Toss with the dressing to coat evenly. Season with salt and pepper.
- Cover and refrigerate for at least 2-3 hours before serving. Stir before serving and add a spoonful of extra mayo if the salad looks dry.
Notes
This salad is best if chilled for a few hours to let the flavors meld.
Feel free to adjust the mayo to your preference for creaminess.
Adding diced pickles can enhance the flavor even more.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.