Our Most-Saved Labor Day Recipe of All-Time Is a 5-Star Favorite
It’s a picnic classic.
DOTDASH MEREDITH FOOD STUDIOS
Labor Day brings the last bit of summer and the start of fall. If you're gathering to soak rays of summer sun before the leaves start changing, I have a recipe to bring to the party.
“I made this for a local function, and everyone loved it,” reviewer Sally Wilsey says of our top-rated Classic Macaroni Salad recipe. “Great taste, and I love the dressing.”
This recipe really is a crowd-pleaser. Take it from the Allrecipes community: It has been saved over 15,000 times.
There are over 2,500 individual reviews and 1,800 five-star ratings. With only five simple steps and a handful of ingredients that you probably have in your pantry, this recipe is perfect to share and bring along to a Labor Day function.
How To Make Macaroni Salad
There are three parts to making a perfect macaroni salad:
This recipe starts with a creamy mayo-based dressing flavored with sugar, vinegar, mustard, salt, and pepper.
Then you’ll mix in whatever veggies you like. This recipe calls for celery, onions, bell peppers, and carrots.
Add in the macaroni. The recipe is that simple.
Let it sit for a minimum of two hours in the fridge before eating to let the noodles absorb the dressing.
Dotdash Meredith Food Studios
Nicole’s Tips and Tricks
Our culinary producer Nicole McLaughlin cooked this recipe and has a few pointers of her own.
“They say this is optional, but to me, I always saw little flecks of red pimentos in a macaroni salad. My little twist, since it is optional, is that I prefer a roasted red pepper.” Pimentos still work, so this one is purely preference for Nicole. “They have just a little bit of a better flavor to me and a deeper red color.”
This is definitely one of those salads that get better with age. After one or two days, this recipe will be ever more flavorful than when you first cooked it. If you can let your macaroni salad sit overnight before eating, that’s even better.
Community Praise
“Exactly the way my Mom's tasted,” says recipe reviewer Jeanne. “For years I could never match it (most recipes are too creamy). Definitely let it sit in the fridge overnight—It looks a little too creamy when you first mix it.”
“Made for the millionth time. It's great as written but we add less sugar, less mustard, and most definitely refrigerate overnight!” says recipe reviewer DMB4LIFE. “Also, the following day RESIST THE URGE to add any more Mayo. Just give it all a good stir and you’re set. When it sits overnight, it absorbs all that goodness, and in my opinion, you are left with a perfectly made macaroni salad. Not at all too wet or creamy. I think it's perfect!”
“I took this to a family reunion. They all said it was the very best mac salad they've ever had,” says recipe reviewer chellethegreatone. “I agree. I love this recipe. The only change I make is 1/3 cup of sugar. Everything else is the same! Tastes even better the next day!”
Read the original article on All Recipes.
