My mom always made a more savory macaroni salad, and it is what I prefer! Her standby recipe is the Best Foods recipe. I like it, and feel a few changes make it even tastier! I made this for a potluck tonight and didn't even get a full bite! So I'm relying on the compliments I received that it was, in fact, tasty.
16-ounce package small shell pasta (or other shape, as preferred)
2 cups mayonnaise (I don’t know if it makes a difference, but I used Nalley’s mayo, which Thomas swears by… haha!)
2 Tbsp white vinegar
2 Tbsp mustard (just plain mustard, not dijon like the original recipe calls for)
1 to 1 1/2 tsp sugar
3/4 to 1 tsp salt
1/2 tsp ground black pepper
2 cups thinly sliced celery
1/2 cup chopped white onion
5 hard-boiled eggs, chopped
1/4 to 1/2 tsp paprika
- Cook according to package & then cool the pasta. Add onion, celery, and hard boiled eggs.
- Combine all of the sauce ingredients (mayo, vinegar, mustard, sugar, salt, pepper, paprika) and mix well.
- Pour sauce onto pasta, celery, onion, and eggs, and stir to incorporate.
- Serve cold. Probably a good idea to chill until ready to serve.