Classic Macaroni Salad


  • 4 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1/4 cup distilled white vinegar
  • 2/3 cup white sugar
  • 2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped


  1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
  2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.
  3. Stir in the onion, celery, and green pepper.  Mix thoroughly.
  4. Fold in macaroni.
  5. Refrigerate for at least 4 hours before serving, but preferably overnight.



One thought on “Classic Macaroni Salad

  1. I felt there wasn’t enough dressing for the amount of macaroni, so I added additional mayonnaise. I also think there’s too much mustard and will decrease that the next time I make it. It also needs a touch of salt and a bit more black pepper. Otherwise, it’s pretty much how I remember my grandma’s macaroni salad.


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