Go Back
–+ servings
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 minutes
Cook Time: 10 minutes
Chill: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8
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.
Print Recipe

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

Calories: 499kcal | Carbohydrates: 49g | Protein: 15g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 678mg | Potassium: 314mg | Fiber: 3g | Sugar: 6g | Vitamin A: 966IU | Vitamin C: 27mg | Calcium: 40mg | Iron: 2mg