Is there anything better on a summer day than a backyard BBQ?! It’s just one of my favorite ways to spend time with family and friends.

Whenever we get together, I’m asked to make this tasty, classic Macaroni Salad.

Macaroni Salad

A summertime favorite and sure to be a proud pleaser, add this macaroni salad to your next barbecue.

Print Recipe Pin Recipe

Servings 10

Ingredients

  

• 1 box Elbow Macaroni
• 1 1/2+ cup Hellman's Mayonnaise
• 1/4 cup Vinegar
• 1 1/2 Tbsp Sugar
• 6 shakes Dried Mustard
• 5 stalks Celery Chopped
• 1 Large Carrot peeled and grated
• 1/4 Red Pepper chopped
• 2 Hard Boiled Eggs chopped
• Salt and Pepper
• 1/2 cup Fresh Parsley

Instructions

 

• Boil water for macaroni and eggs.  Cook noodles el dente.  Hard boil the eggs – add eggs once the water is boiling and cook for 12 minutes. 
• In a large bowl, combine mayo, vinegar, sugar and dried mustard. until blended.
• As noodles are cooking,  chop the celery in a chopper so it’s very small (don’t over chop or else it will get too watery), grate a large carrot and dice the red pepper into small pieces.
• Add vegetables to the mayo mixture and stir. 
• While noodles are still slightly warm – add them and stir to evenly coat with the mixture. 
• Chop and stir in the hardboiled eggs. 
• Refrigerate for at least 4 hours before serving. 
• When ready to serve, stir and add more mayo as needed.  Top with chopped fresh parsley.   

Keyword party, salad, side dish