Description
A creamy, classic potluck staple with tender macaroni, crisp vegetables, hard-boiled eggs, and a tangy dressing made with Miracle Whip and celery seed. This nostalgic, comforting salad is perfect for summer gatherings, offering a rich yet balanced blend of sweet, savory, and crunchy textures.
Ingredients
2 cups cooked elbow macaroni
1/4 cup apple cider vinegar
1 cup Miracle Whip
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded carrots
1/2 cup finely chopped red onion
4 hard-boiled eggs, peeled and chopped
Instructions
Bring a large pot of salted water to a boil and cook macaroni according to package instructions until al dente
Drain and let pasta cool in the fridge
In a mixing bowl, combine vinegar, Miracle Whip, celery seed, salt, and pepper to create a smooth dressing
Add cooled pasta, shredded carrots, red onion, and chopped hard-boiled eggs
Mix thoroughly until ingredients are evenly coated
Chill for at least 30 minutes before serving to let flavors meld
Notes
Adjust vinegar amount for tanginess or add 1-2 tablespoons of sugar for a sweeter balance
Add chopped bell peppers or relish for extra texture
Use olive oil in the dressing instead of mayonnaise for a lighter option
Best served refrigerated, but avoid freezing due to separation
Use gluten-free pasta if dietary restrictions require