Southern Macaroni Salad

5 from 9 votes

This classic Southern macaroni salad is creamy, tangy, and loaded with crisp vegetables and hard-boiled eggs. The easy make-ahead side dish is perfect for cookouts, potlucks, and family gatherings.

Course Side Dish

Cuisine American

Keyword classic macaroni salad, creamy macaroni salad recipe, macaroni salad, old fashioned macaroni salad, simple macaroni salad recipe, southern macaroni salad

Prep Time 20

Cook Time 8

Chilling Time 2

Total Time 2 28

Servings cups

Calories 157.2kcal

Author Blair Lonergan

Ingredients

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 macaroni in a large pot of well-salted boiling water according to package directions for 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 mayonnaise, vinegar, sugar, mustard, pickle relish, and garlic until smooth.
In a large bowl, combine cooled pasta, vegetables, eggs, and parsley. Toss with 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.

Video

Notes

Pasta swap: Any short pasta shape works well. Small shells, ditalini, or rotini are all good substitutes for elbows.
Cook pasta to al dente. It will continue to soften as it chills, so pull it just before fully tender.
Rinse the pasta. Cold water stops the cooking, removes surface starch, and prevents clumping.
Mayo matters. Use a full-fat, high-quality mayo for the best flavor and texture. Duke's is the classic Southern choice.
Garlic note: Raw garlic adds a nice background flavor, but it's optional. Substitute a pinch of garlic powder if you prefer a milder taste.
Relish options: Substitute chopped sweet pickles, chopped dill pickles, or dill pickle relish depending on your preference.
Add a protein: Stir in diced cooked chicken, ham, shrimp, or tuna for a heartier version.
Make ahead: Best made the night before. The flavors improve as it chills. Stir and add extra mayo before serving if needed.
Storage: Refrigerate in an airtight container for up to 3-4 days. Discard if left at room temperature for more than 2 hours.
Do not freeze: The pasta and vegetables will become watery and mushy when thawed.

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