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Creamy Classic Macaroni Salad Recipe Easy Homemade with Paprika

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A creamy, tangy macaroni salad with a smoky twist of paprika that is perfect for picnics, potlucks, and casual meals. This easy recipe combines simple pantry staples for a comforting and crowd-pleasing side dish.

Ingredients

Scale
  • 8 ounces elbow macaroni (225 grams)
  • ¾ cup mayonnaise (180 ml)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon yellow mustard
  • 1 teaspoon granulated sugar
  • ½ cup finely chopped celery (50 grams)
  • ¼ cup finely diced red onion (40 grams) (optional)
  • 2 large hard-boiled eggs, chopped
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook according to package instructions until al dente, usually about 7–8 minutes. Stir occasionally to prevent sticking.
  2. Drain thoroughly in a fine-mesh strainer and rinse with cold water to stop cooking and cool the pasta. Let it drain well while you prepare the other ingredients.
  3. In a large bowl, whisk together ¾ cup (180 ml) mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon yellow mustard, and 1 teaspoon granulated sugar until smooth. Season with salt and freshly ground black pepper to taste.
  4. Finely chop ½ cup (50 grams) celery, ¼ cup (40 grams) red onion, and 2 hard-boiled eggs. Add these to the bowl with the dressing and stir gently to combine.
  5. Fold in the cooled macaroni until it’s evenly coated with the dressing. Be gentle to avoid breaking the pasta.
  6. Sprinkle 1 teaspoon smoked paprika over the salad and gently mix through. Taste and adjust seasoning if needed.
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld and the salad thicken.
  8. Just before serving, sprinkle 2 tablespoons of freshly chopped parsley for a fresh, herbaceous finish and a pop of green color.

Notes

Cook pasta al dente to avoid mushy salad. Rinse pasta under cold water to stop cooking and cool it quickly. Chilling the salad for at least 1 hour improves flavor and texture. Adjust seasoning and paprika to taste. Salad keeps well refrigerated for up to 3 days. Add a splash of milk or mayonnaise if salad thickens too much after chilling.

Nutrition

Keywords: macaroni salad, creamy macaroni salad, paprika macaroni salad, easy pasta salad, picnic salad, potluck recipe, classic macaroni salad

Find it online: https://norasfoods.com/creamy-classic-macaroni-salad-recipe-easy-homemade-with-paprika/