"Slightly sweet, classic macaroni salad recipe!"


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  • 3 cups elbow macaroni
  • 1 1/2 cups mayonnaise
  • 1/3 large onion, minced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons prepared yellow mustard
  • 2 teaspoons rice vinegar
  • 1 teaspoon white sugar, or more to taste
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon salt
  • 3 hard-cooked eggs, chopped
  • Directions

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    1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
    2. Rinse macaroni in cold water until cool; drain.
    3. Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat.
    4. Chill in refrigerate for 30 minutes before serving.


    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 783 calories;57.4 g fat;53.4 g carbohydrates;14 g protein;152 mg cholesterol;719 mg sodium.Full nutrition
    Source: Read Full Article