As a kid, I always feared potlucks. Mainly because I had this weird fear of eating other people’s food. I’m pretty sure this stemmed from a tragic incident when a family potluck yielded some kind of jiggly mess that had fruit loops and other unidentifiable objects in it. I guess that just burned me.
After that, I always stuck to what the folks I knew brought. It often reminds me of that scene in National Lampoon’s Christmas Vacation when Aunt Bethany shows up with the lime jello mold topped with cat food. Ugh! I’ve gotten better over the years, but there are times when I get a little weak-kneed heading into a potluck.
What is Classic Macaroni Salad?
A potluck in the South just isn’t a potluck without a few staple dishes like macaroni salad, some form of congealed salad, banana pudding, probably a cobbler or two, and enough casseroles to feed an army.
Macaroni salad typically consists of cooked elbow macaroni pasta mixed with a creamy dressing, which may include ingredients like mayonnaise, mustard, vinegar, sugar, and various seasonings. My macaroni salad recipe incorporates diced celery, onions, and bell peppers. Other traditional southern macaroni salads may also feature hard-boiled eggs, sweet relish, and/or diced pickles.
Classic Macaroni Salad features a creamy texture with tangy and savory flavors. This is a beloved side dish at most all picnics, barbecues, and potlucks around these parts.
Tips for making the best macaroni salad ever…
Shock the pasta with cold water immediately after cooking! This stops the cooking and washes off the excess starch to ensure the pasta doesn’t stick together as badly.
Soak your diced red onion in cool water before adding the dressing! To avoid the flavor of your red onion being too overpowering, soak it in cool water for about 5 minutes. Then drain it and add it to your dressing. This will tone down the sharpness of the onion without changing the flavor.
Add half the dressing first. Then refrigerate before adding the rest of the dressing. This salad is best after it has some time to rest, but as the pasta will continually absorb the dressing, it can be kinda dry once you’re ready to eat. To combat that, I add about half of the dressing, refrigerate, and then add the rest of the dressing when ready to serve so you get all the yummy creaminess.
Taste test and add more salt and pepper! As the salad rests, the flavors will change. As a result, I always suggest that you taste the salad and add more salt and pepper to taste right before serving.
Ingredient FAQs
Elbow Macaroni – I suppose you could try a different type of macaroni but I have always used and loved elbow macaroni.
Red Onion – I think red onion is the best choice here because of the flavor and the color, but another type of onion should work.
Celery – Not much to add here except you only need one rib or about 1/3 cup of diced celery.
Green Bell Pepper – You need a half of a green bell pepper. Again, I like the green one because of the flavor and color. Each color bell pepper comes with its own unique flavors, but you’re welcome to use another color. Green, yellow, orange, and red bell peppers all the same pepper. The color just changes the longer it stays on the plant. They get sweeter as the color changes from green to yellow to orange to red – with red being the sweetest.
Mayo – And not just any mayo! You know I’m going to recommend my tried and true Duke’s brand mayo. Obviously you can use another brand, but I never use any other kind. Duke’s is superior in my book.
Yellow Mustard – Not brown or spicy mustard… yellow mustard only please.
White Vinegar – Any old white vinegar will do the trick!
Salt & Pepper – Yes & Yes, please!
White Sugar – Or, “granulated sugar” if you prefer that title.
