Classic Macaroni Salad (Grandma's Recipe)

A white serving bowl filled with classic macaroni salad with a silver spoon inserted into the salad.

Classic Macaroni Salad (Grandma's Recipe)

Course: Side

Cuisine: American

Prep Time: 15

Cook Time: 10

Chill: 1

Total Time: 1 25

Servings:

Calories: 499kcal

Author: Kris Longwell

This classic macaroni salad, just like Grandma used to make, is creamy, tangy, and filled with crunchy veggies — the perfect nostalgic side dish for any cookout or family gathering.

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Ingredients

3 hard-boiled eggs
1 lb elbow macaroni small
1 cup ham cubed
7 oz pimentos drained
1 cup mayonnaise
2 tablespoon yellow mustard
1 cup celery finely chopped
½ cup scallions finely chopped
3 tablespoon sweet relish
1 tablespoon granulated sugar
2 teaspoon Kosher salt
1 teaspoon black pepper

Instructions

Bring several cups of water to a boil in a medium saucepan. Gently lower the eggs into the water and boil for exactly 10 minutes. Use a slotted spoon to add the eggs to an ice bath in a large bowl. Once cool enough to handle, peel the eggs and roughly chop them. Set aside.
3 hard-boiled eggs
Meanwhile, boil the pasta according to the package instructions. Drain and rinse with water until cool. If not using immediately, toss with a little olive oil
1 lb elbow macaroni
In a large bowl, mix the ham, pimientos, mayonnaise, mustard, celery, scallions, relish, sugar, salt, and pepper. Gently fold in the eggs and then the pasta. Stir until combined and the pasta is coated with the dressing.
1 cup ham, 7 oz pimentos, 1 cup mayonnaise, 2 tablespoon yellow mustard, 1 cup celery, ½ cup scallions, 3 tablespoon sweet relish, 1 tablespoon granulated sugar, 2 teaspoon Kosher salt, 1 teaspoon black pepper
Chill for at least one hour. Give the salad a good stir before serving.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The salad can be made 24 hours in advance. Let the salad sit out of the fridge for 30 minutes before serving.

Leftovers will keep in an air-tight container in the fridge for 4 to 5 days. We don't recommend freezing the salad.

Nutrition