Macaroni Salad

The crispness of the veggies and the tartness of the Apple Cider Vinegar make this a winner.

Yum. Made this for memorial day and making it next week. Used cavatappi and it was a fun structure, and more celery and carrot. Orange carrot makes it pretty.

This is a truly delicious recipe. Simple, fast and tasty. I agree with previous note to withhold 1/4 of the dressing until it’s been cooled then adding it - otherwise it’s a tad dry. A little extra vinegar is nice too. Adding sliced black olives is a nice mod. Oh, and use Dukes Mayonnaise! If you need it as a meal just add tuna. I’ll be making this for years to come.

Upped almost all amounts of the veggies except the red pepper. Threw in a quarter cup of Bak-o bits at the end for a hint of smokiness. Loving it.

This is the BEST traditional macaroni salad I’ve ever had — and my husband agrees. I made it as directed using sour cream as I had some that needed to be used along with Dijon mustard. I also doubled the carrots and added a cup of chopped radicchio because I had some that needed using and I wanted to increase the veg component. Delicious and perfect for potluck, picnic, or a dinner with family. Well-done Millie Peartree!

Doubled all veggies. Used 1 tsp sugar. Added chopped fresh dill and 1 tsp dill pickle juice. Not quite the same taste as my grandma's, but nothing ever will be, so I'm grateful for the similarity. A crowd pleaser!

I always add chopped hard boiled eggs in macaroni and potato salad. Adds an additional texture and creaminess In cooking show competitions adding an egg to the dish always elevates it and wins.

To minimize the bite of red onion and maintain all the flavor, place the chopped onion in the bowl with salt and vinegar first. This will allow the flavor to mix with the vinegar while the rest of the salad is prepared.

I make pasta salads all summer long for our frequent family gatherings. This is the new favorite. I used a lot more veggies (about equal to the cooked pasta) and especially liked the addition of cucumbers. But I made the dressing as written and it is simple and sensational. Even the children couldn’t stop raving.

I added a lot of extra black pepper, substituted scallions for the onion and added a healthy glug of hazelnut oil to add some richness. It was fantastic and it’s going in my summer roster.

This is a really great mac salad, but nothing beats the Hawaiian Macaroni Salad from Cook's Country. No self respecting local would serve a plate lunch without it!

This is truly the perfect classic macaroni salad. For my family’s taste, half the dressing is plenty.

This was very creamy, thanks to the tip about holding back part of the dressing to be added after chilling. It is a recipe that should offend nobody, as it is on the bland side. If you are used to more flavors in your mac salad, you'll need to start improvising.

Just wanted to highlight this tip from reviewer Kirsten: "When you add the dressing, add, only 3/4 of the dressing. Refrigerate until cold." This really helped make the salad very creamy. I was surprised how much of the dressing the noodles absorbed while chilling in the fridge.

i’ve found myself a few times standing at the counter, dissociating, eating spoonful after spoonful of this, straight out of the container that i just pulled from the fridge. A .