Macaroni Salad

It may be wishful thinking on my part, but macaroni salad reminds me of warmer weather, which I’ve been longing for during these 40º days. Takes no time to whip up a batch, and is a perfect accompaniment for burgers or fried chicken. 

  • 2 cups dry elbow macaroni
  • 1 cup Hellman’s mayonnaise (more or less to taste)
  • 1 hard cooked large egg, peeled and grated on the large holes of a box grater
  • 2 tablespoons finely chopped yellow onion
  • 1 small celery rib, finely chopped
  • 1 pinch granulated sugar
  • kosher salt and freshly ground pepper
  • sweet paprika
  1. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until tender, according to the package’s instructions – about 8 minutes. Drain macaroni, run under cold water, and drain.
  2. Transfer macaroni to a large bowl, add mayonnaise, egg, onion, celery, sugar, salt, and pepper. Cover and refrigerate until ready to serve.
  3. When ready to serve, sprinkle with a small amount of paprika. Serves 6.


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2 Responses to Macaroni Salad

  1. OldNFO says:

    That must be a northern thing… I’ve never seen much of macaroni salad in the south.

  2. Tina says:

    Really? I had no idea it was a regional thing!

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