Classic American Macaroni Salad
Why this recipe works
- Creamy but balanced: Mayonnaise gives the salad its classic richness, while mustard and lemon keep the dressing from tasting heavy.
- Crunch in every bite: Celery, red onion and gherkins add crispness against the soft macaroni.
- Good for preparing ahead: A short chill helps the dressing settle into the pasta and brings the flavours together before serving.
Get the most out of this recipe
Texture tips
- Drain the pasta well: After rinsing, let the macaroni drain thoroughly so excess water does not loosen the dressing.
- Refresh before serving: Cold pasta can absorb dressing as it sits; stir well and brighten with a little extra lemon juice if needed.
Ingredient notes
- Adjust the tang: Lemon gives a fresher, sharper finish, while apple cider vinegar makes the acidity rounder.
- Soften the onion bite: Soaking diced red onion briefly in cold water makes it milder while keeping its crunch.
- Choose pickles to suit the salad: Sweet gherkins give the classic sweeter note; dill gherkins make the salad more savoury and less sweet.
Make-ahead tips
- Chill before serving: Even a short time in the fridge helps the dressing cling to the macaroni and lets the flavours meld.
- Keep it cold: Store the salad in an airtight container in the fridge and serve chilled, especially when preparing it for gatherings.
Serving ideas
- Serve with grilled mains: Its creamy, tangy profile works well alongside grilled chicken, burgers, hot dogs or barbecue-style dishes.
- Stir just before serving: A final stir redistributes the dressing and keeps the salad looking glossy and evenly coated.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season with 1 tsp of the fine sea salt. Cook the macaroni until tender but still with a little bite, following the packet timing. Drain well in a colander and rinse briefly under cold water to cool it down.
- In a mixing bowl, whisk together the mayonnaise, mustard, the juice of the lemon, the remaining 0.5 tsp fine sea salt, and the black pepper. Taste and adjust with a little more lemon juice if you want it sharper. The dressing should be creamy and lightly tangy.
- Finely dice the celery, red onion, and sweet gherkin pickles. Add them to the bowl with the cooled macaroni. Stir until everything is evenly coated in the dressing.
- Cover and chill for at least 5 minutes so the flavours meld. Give it a final stir before serving, loosening with a squeeze of lemon if needed. Serve cold.
Recipe notes
Tips
- Rinse the macaroni briefly after draining to stop it cooking further, then drain very well so the dressing stays thick and creamy.
- For a milder onion flavour, soak the diced red onion in cold water for 5 minutes, then drain well before mixing in.
- If serving to anyone vulnerable to food poisoning, use pasteurised egg mayonnaise and keep the salad properly chilled.
Substitutions
- Replace Mustard with Dijon mustard for a smoother, sharper tang.
- Replace Sweet gherkin pickles with Dill gherkin pickles for a less sweet, more savoury salad.
- Replace Lemon with Apple cider vinegar for a rounder acidity.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. Stir before serving; if it thickens, brighten with a little more lemon juice and a pinch of fine sea salt.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs
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