Old Fashioned Lancaster County Macaroni Salad Recipe
This macaroni salad is my go-to comfort food because it’s like a flavor explosion with its tangy, creamy dressing and crunchy veggies that just brings back summer vibes in every bite. Plus, it’s super easy to whip up, making it perfect for those spontaneous hangouts or lazy afternoons when all I want is a delicious, nostalgic treat without the fuss.
I really enjoy making the quintessential Lancaster County Old Fashioned Macaroni Salad. This classic combines 2 cups of elbow macaroni with creamy mayonnaise and tangy apple cider vinegar.
I always add chopped celery and hard-boiled eggs for texture, and sweet pickles for a hint of sweetness.
Ingredients
Macaroni: Elbow macaroni is rich in carbs for energy.
Mayonnaise: Luxuriously textured, rich, and flavorful.
Apple Cider Vinegar: Contributes a sharp, slightly sweet taste.
Dijon mustard—sharp and tart—packs a hefty flavor wallop.
Offers a satisfying crispness and a trail of dietary fiber, with a calorie count so low it hardly registers.
Red onion: Imparts bite and provides antioxidants.
Contributes sweet and tangy taste: Sweet Pickles.
Green bell pepper: Contributes color, crunch, and vitamin C.
Protein and healthy fats come from hard-boiled eggs.
Ingredient Quantities
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped sweet pickles
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
Instructions
1. Prepare the elbow macaroni according to the package directions for cooking. Drain and rinse under cold water to stop the cooking process, then set aside.
2. In a spacious mixing bowl, blend mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and fresh black pepper ground right into the bowl. Whisk until the mixture smoothes out and unites.
3. Stir the dressing into the macaroni until the macaroni is evenly coated.
4. Mix thoroughly to distribute the finely chopped celery, red onion, and sweet pickles throughout the salad.
5. Carefully mix in the diced hard-boiled eggs so they are evenly spread throughout the mixture yet remain intact.
6. Incorporate the diced green bell pepper and red bell pepper, stirring gently to amalgamate with the other elements.
7. Sample the salad and, if necessary, tweak the seasoning. If you want more salt or pepper or sugar, feel free to add it to taste.
8. Wrap the bowl tightly in plastic wrap or cover it with a lid. Place it in the refrigerator for 1 hour or more to allow the flavors to meld.
9. Before serving, give the salad another good stir to mix all the ingredients well, and taste to see if you need to adjust the seasoning at all.
10. As a side dish, serve cold. You may wish to add some more slices of hard-boiled eggs or a dash of paprika to the top, but that’s totally optional.
Equipment Needed
1. Large pot
2. Strainer/colander
3. Measuring cups
4. Measuring spoons
5. Whisk
6. Large mixing bowl
7. Cutting board
8. Chef’s knife
9. Mixing spoon
10. Plastic wrap or bowl lid
FAQ
- What is the best way to cook the elbow macaroni for this salad?In a large pot of boiling, salted water, cook the elbow macaroni until it is al dente, which is usually about 8-10 minutes. The pasta should be nice and firm, but not crunchy. Rinse it under cold water to complete the cooking process and cool the macaroni, then drain well.
- Can I use a different type of vinegar?Adding a hint of sweetness and tang, apple cider vinegar is a key ingredient in this recipe. If you don’t have any on hand, substitute with white vinegar or white wine vinegar.
- How can I make this salad ahead of time?The salad is something you can make ahead of time—up to 24 hours, in fact. Just store it in the refrigerator, in an airtight container, and serve. You may want to give it an even better stir than I was able to before it went into the fridge. It keeps beautifully, and the colors are stunning.
- Are there variations to the ingredients?By all means, add or swap ingredients like diced ham, shredded cheese, or various types of bell peppers to meet your taste.
- What should I do if the salad appears dry after refrigeration?To moisten a dry salad, mix in some extra mayonnaise or a splash of milk right before serving.
- Can I make this recipe dairy-free?Absolutely, simply utilize a dairy-free mayonnaise option that can be found in nearly all grocery stores.
Substitutions and Variations
1 cup mayonnaise: Replace with Greek yogurt for a lighter option, or with a plant-based version of vegan mayonnaise.
1 tablespoon apple cider vinegar can be replaced with white vinegar or lemon juice.
One tablespoon of Dijon mustard can be replaced with yellow mustard or whole grain mustard.
1/4 cup finely chopped celery: You can add similar crunch with cucumber or fennel.
1/4 cup finely chopped red onion: Use green onions or shallots in their place for a tamer flavor.
Pro Tips
1. Chill the Ingredients: Before starting the recipe, make sure your mayonnaise and other cold ingredients are well-chilled. This helps keep the salad cold and refreshing, ideal for serving.
2. Rinse the Pasta Well: When rinsing the elbow macaroni under cold water, ensure it is completely cooled to prevent it from continuing to cook slightly in its own heat, which can lead to a mushy texture.
3. Allow Flavors to Marry: For a more harmonious flavor, consider making the macaroni salad a day in advance. Letting it sit overnight in the refrigerator allows the ingredients to blend more thoroughly.
4. Enhance Flavor with Herbs: Consider adding fresh herbs such as dill or parsley to brighten the flavor and add a layer of complexity. This can elevate the overall taste of the salad.
5. Adjust Consistency Before Serving: If the salad appears dry after refrigeration, stir in an additional tablespoon or two of mayonnaise or a splash of milk before serving to restore its creamy texture.
Old Fashioned Lancaster County Macaroni Salad Recipe
My favorite Old Fashioned Lancaster County Macaroni Salad Recipe
Equipment Needed:
1. Large pot
2. Strainer/colander
3. Measuring cups
4. Measuring spoons
5. Whisk
6. Large mixing bowl
7. Cutting board
8. Chef’s knife
9. Mixing spoon
10. Plastic wrap or bowl lid
Ingredients:
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped sweet pickles
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
Instructions:
1. Prepare the elbow macaroni according to the package directions for cooking. Drain and rinse under cold water to stop the cooking process, then set aside.
2. In a spacious mixing bowl, blend mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and fresh black pepper ground right into the bowl. Whisk until the mixture smoothes out and unites.
3. Stir the dressing into the macaroni until the macaroni is evenly coated.
4. Mix thoroughly to distribute the finely chopped celery, red onion, and sweet pickles throughout the salad.
5. Carefully mix in the diced hard-boiled eggs so they are evenly spread throughout the mixture yet remain intact.
6. Incorporate the diced green bell pepper and red bell pepper, stirring gently to amalgamate with the other elements.
7. Sample the salad and, if necessary, tweak the seasoning. If you want more salt or pepper or sugar, feel free to add it to taste.
8. Wrap the bowl tightly in plastic wrap or cover it with a lid. Place it in the refrigerator for 1 hour or more to allow the flavors to meld.
9. Before serving, give the salad another good stir to mix all the ingredients well, and taste to see if you need to adjust the seasoning at all.
10. As a side dish, serve cold. You may wish to add some more slices of hard-boiled eggs or a dash of paprika to the top, but that’s totally optional.