No summer picnic or BBQ is complete without traditional macaroni salad. And Gram’s Easy Macaroni Salad is always a crowd pleaser!
I’ve been counting the days for what seems like forever. It’s one week to the kickoff to Summer 2017 folks!! Are you guys as excited as I am?
I love all the seasons, but summer is at the very tippy top of my list. Always has been, always will be. So many fond memories of fun at the Jersey Shore growing up. Nothing beats a long sunny day at the beach soaking up the sun and floating in the ocean. It’s just magical. It’s like all your cares and worries drift away.
For me, another plus of the summer season is all the entertaining I’ll be doing. The beach is my happiest place, but my kitchen comes in a close second. And you know me, I’m a planner so I’ll be planning lots of menus all summer long.
My Gram’s Easy Macaroni Salad makes numerous appearances on the menu throughout the summer. Not only because it’s delicious, but because it’s incredibly easy and it feeds a crowd. It’s perfect for BBQ’s and picnics or just great to have in the fridge as a side for your sandwich at lunch. My Gram never wrote down any of the ingredients, but growing up, I watched her make it so many times, I can now make it with my eyes closed.
My favorite part of this macaroni salad is the addition of the hard boiled eggs. And lots of ’em. 8 large eggs total. Some celery and red onion for crunch, but if you prefer a milder onion, by all means use a Vidalia onion. And then everything is tossed in a tangy mixture of mayo, a bit of yellow mustard, white vinegar and salt and pepper. Don’t expect any leftovers guys. This one goes quick. Enjoy!
- 1 16- oz. box elbow pasta
- 1 cup good mayonnaise
- 2 tsp. yellow mustard
- 1 Tbsp. distilled white vinegar
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 8 large eggs hard-boiled and roughly chopped
- 1 1/2 cups celery finely chopped
- 3/4 cup red onion finely chopped
- fresh parsley finely chopped for sprinkling on top if desired
In a large pot of salted boiling water, cook elbows according to package directions. Drain and let cool for 5-10 minutes.
In a small bowl, whisk together mayo, mustard, vinegar, salt and pepper until smooth. Set aside.
In a large bowl, combine cooled pasta with eggs, celery and onion. Toss with the dressing. Sprinkle with parsley if desired. Cover and place in refrigerator to chill.