Try this classic Southern Macaroni Salad Recipe loaded with fresh crunchy celery, crisp red onion, tender sweet peas and cubes of sharp cheddar cheese wrapped up in a tangy homemade dressing.

 Today sharing our easy and delicious macaroni salad recipe. It’s well known that every proper southern girl has a favorite way of preparing this easy and classic potluck staple. Some like it loaded with bell pepper, pimento, hard-cooked eggs, cubed cheese, peas, pickle relish, and occasionally diced ham. Others prefer the simple approach with just the basics of celery, onion, and a simple dressing made of mayonnaise, vinegar, or lemon juice.

 the macaroni salad recipes are generally easy, they sometimes lack
flavor.

Our dressing takes it a step further by using white balsamic vinegar in place of the lemon juice or white vinegar found in many recipes. We also add a tablespoon of Dijon mustard for a lovely tangy bite. White balsamic vinegar is rich and sweet and adds a depth of flavor to this dish making it something special. Throw in a dash of cayenne pepper for just a hint of heat.


the macaroni salad recipes are generally easy, they sometimes lack
flavor.

My mom made a good macaroni salad recipe and always had a bowl on the buffet table for family picnics at the lake. I don’t believe she added peas and cheese as I’ve done here, but hey, I’m sure most salad recipes are better with peas and cheese!

Classic Southern Macaroni Salad Recipe


Ingredients:

  • 1-pound elbow macaroni

  • 1 cup frozen peas

  • ½ a small red onion, diced

  • 2 ribs celery, diced

  • 3 tablespoons white balsamic vinegar

  • 1 tablespoon Dijon mustard

  • ⅛ teaspoon cayenne pepper

  • 1 cup mayonnaise (plus ¼ cup more if needed for desired consistency)

  • 1 cup sharp cheddar cheese, diced

  • 2 large eggs, hard-boiled and chopped

  • salt and pepper to taste


Instructions:

1.     Bring 4 quarts of water to a boil in a large pot. Add 1 teaspoon salt and the macaroni. Cook until almost tender, about 6 minutes adding the peas for the last minute of cooking. Drain the macaroni and peas in a colander and rinse with cold water. Drain briefly, but leave enough water so the macaroni is still moist. Transfer the macaroni and peas back into the large pot.

2.     Add the onion and celery to the macaroni. Combine the vinegar, mustard and cayenne in a small measuring cup and pour over the macaroni. Toss gently to combine. Leave the mixture to marinate for a few minutes so the macaroni absorbs the flavors.

3.     Add the mayonnaise to the macaroni and stir gently using a rubber spatula to combine. Gently fold in the cheese and eggs. Add salt and pepper to taste and transfer to a covered container. Refrigerate until ready to serve. May be covered and refrigerated for up to 2 days. Serve cold.


Let’s be a friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too.


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