Best Macaroni Salad for a Crowd
This classic creamy macaroni salad is the ultimate potluck and party side dish. Made with tender elbow macaroni, crisp vegetables, and a tangy-sweet deli-style dressing, it’s budget-friendly, make-ahead perfect, and designed to feed a hungry crowd.
Equipment
- Large pot
- colander
- Large mixing bowl
- Whisk
Ingredients
- 1 lb elbow macaroni
- 1 cup celery, finely diced
- 1 cup red bell pepper, diced
- ½ cup red onion, finely minced
- ½ cup sweet pickles or relish, chopped
- 4 large hard-boiled eggs, chopped (optional)
- 1 ½ cups mayonnaise
- 2 Tbsp yellow mustard
- 2 Tbsp apple cider vinegar
- 2 Tbsp sugar
- 1 tsp celery seed
- ½ tsp garlic powder
- salt and black pepper, to taste
Instructions
- Boil macaroni in heavily salted water until al dente, about 1 minute less than package directions.
- Drain pasta and rinse immediately with cold water to stop cooking and remove excess starch.
- In a medium bowl, whisk together mayonnaise, mustard, vinegar, sugar, celery seed, garlic powder, salt, and pepper until smooth.
- In a large bowl, add cooled macaroni, celery, bell pepper, red onion, pickles, and eggs if using.
- Pour dressing over salad and toss gently until all noodles are evenly coated.
- Cover and refrigerate at least 4 hours or overnight. Stir before serving and adjust creaminess if needed.
Notes
This macaroni salad tastes even better after chilling overnight. If it thickens too much, stir in a splash of milk or an extra spoonful of mayonnaise before serving.