Cousin Rosie’s Macaroni Salad
20m prep 10m cook 1h ready
A classic macaroni salad with hard-boiled eggs, crunchy vegetables, and a creamy dressing. Perfect for picnics and barbecues.
Ingredients
- Kosher salt for boiling the pasta
- 2 cup macaroni pasta
- 1 cup mayonnaise
- 2 tbsp sweet relish or dill relish
- 1 tbsp distilled white vinegar
- 3 hard-boiled eggs cooled and diced
- 1/4 cup carrots diced
- 1/4 cup green onions chopped
- 1/4 cup green bell pepper diced
- 1/4 cup red bell pepper diced
- 1 tbsp seasoning salt
- 1 tsp coarse black pepper
- 1/2 tsp sugar
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 24.9 mg
- Iron: 0.71 mg
- Magnesium: 7.47 mg
- Phosphorus: 61.2 mg
- Potassium: 98 mg
- Zinc: 0.41 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 cup macaroni pasta
- 1 cup mayonnaise
- 2 tbsp sweet relish or dill relish
- 1 tbsp distilled white vinegar
- 1 tbsp seasoning salt
- 1 tsp coarse black pepper
- 1/2 tsp sugar
Prepare
- Kosher salt, for boiling the pasta
- 3 hard-boiled eggs, cooled and diced
- Dice 1/4 cup carrots
- Chop 1/4 cup green onions
- Dice 1/4 cup green bell pepper
- Dice 1/4 cup red bell pepper
Let's Cook
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Step 1.
Bring a large pot of salted water to a boil over high heat. Add the macaroni pasta and cook until al dente, about 8-10 minutes, stirring occasionally. Drain the pasta in a colander and rinse with cold water to stop cooking. Set aside to cool completely.
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Step 2.
While the pasta cools, in a large mixing bowl, stir together the mayonnaise, sweet or dill relish, and distilled white vinegar until smooth and well combined.
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Step 3.
Add the cooled macaroni, diced hard-boiled eggs, diced carrots, chopped green onions, diced green bell pepper, diced red bell pepper, seasoning salt, coarse black pepper, and sugar to the bowl with the dressing. Gently fold everything together with a rubber spatula until all ingredients are evenly coated.
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Step 4.
Transfer the macaroni salad to a large storage bowl and cover tightly with plastic wrap or a lid. Refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld and the salad to chill before serving.
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