Ingredients
- Macaroni pasta, elbow or small shells – 1 pound
- Mayonnaise – 1 cup
- Dijon mustard – 2 tablespoons
- Fresh dill, chopped – 1/4 cup
- Celery, finely diced – 1/2 cup
- Red onion, finely diced – 1/4 cup
- Hard-boiled eggs, chopped – 2
- Apple cider vinegar – 1 tablespoon
Instructions
- Step 1: Cook the macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Step 2: While the macaroni is cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and fresh dill until smooth and well combined.
- Step 3: Add the cooled macaroni, diced celery, diced red onion, and chopped hard-boiled eggs to the bowl with the dressing.
- Step 4: Gently fold all the ingredients together until the macaroni is evenly coated with the dressing.
- Step 5: Cover the bowl and refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld.
- Step 6: Before serving, give the salad a good stir. Add salt and pepper to taste. Serve chilled.
Notes
- For the best flavor, let the macaroni salad chill in the fridge for at least a few hours, or even overnight, allowing the dill and Dijon to fully develop.
- This salad is fantastic served as a side dish alongside grilled chicken, burgers, or even on top of a bed of lettuce for a light lunch.
- If your salad seems a bit dry after chilling, stir in a tablespoon or two of mayonnaise or a splash of apple cider vinegar to restore its creamy texture.
- Don't overcook the macaroni – al dente pasta holds its shape and texture much better in the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American