Ingredients
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, finely chopped
3 stalks celery, chopped
1 small bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g., Miracle Whip)
3 tablespoons yellow mustard
1/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
Execution
Bring a large pot of lightly salted water to a boil: Add macaroni and cook until tender, about 8 minutes. Drain and rinse under cold water to cool.
In a large mixing bowl: combine the cooked macaroni, eggs, onion, celery, bell pepper, and dill pickle relish. Mix well.
In a smaller bowl: whisk together the creamy salad dressing, mustard, sugar, vinegar, salt, and celery seed. Pour over the macaroni mixture and toss to coat evenly.
Refrigerate: for at least 4 hours, preferably overnight, to allow flavors to blend.
Additional tips
- Add a Crunch: For a delightful textural contrast, consider adding some crunch to your salad. Chopped nuts like walnuts or almonds, or even crispy bacon bits can provide a satisfying crunch that pairs wonderfully with the creamy texture of the salad.
- Fresh Herbs Boost: To brighten up the flavors, try incorporating fresh herbs. A handful of chopped parsley, chives, or even a bit of fresh dill can add a fresh, herby dimension that complements the creamy dressing beautifully.
- Adjust the Sweetness: Depending on your taste preferences, you might find the traditional recipe a bit too sweet. Feel free to reduce the sugar amount or substitute it with a milder sweetener like honey or agave syrup. This adjustment allows you to control the overall sweetness while still maintaining the salad’s classic flavor profile.
