A delightful twist on the classic macaroni salad, this recipe features a creamy dressing and a mix of fresh ingredients for a satisfying side dish.
Cook the macaroni in a large pot of boiling water until tender. Drain and let cool.
Rinse the cooked macaroni under cold water to stop the cooking process and cool it quickly.
Chop the celery and onion into small pieces. Peel and dice the hard-boiled eggs.
Use a sharp knife for even cuts and to avoid bruising the vegetables.
In a mixing bowl, whisk together the mayonnaise, mustard, vinegar, and sugar until smooth.
Taste the dressing and adjust the seasoning to your preference before mixing it with the salad.
Combine the cooked macaroni, chopped vegetables, and eggs in a large bowl. Pour the dressing over and mix well.
Mix gently to avoid breaking the macaroni or eggs.
Cover and refrigerate the salad for at least 1 hour before serving.
Chilling the salad allows the flavors to meld together for a better taste.
