A creamy blend of mayo and veggies sure to please any with a heart for a good ole Southern tradition. My grandma use to make this macaroni salad all the time at every holiday.

Southern Macaroni Salad Ingredients

  • 1 (16 ounce) package elbow macaroni

  • 1 (8 ounce) jar mayonnaise (such as Hellmans)

  • 6 large eggs, at room temperature

  • 3 medium tomatoes, quartered

  • 3 stalks celery, chopped

  • 6 ounces radishes, diced

  • 1 white onion, diced

  • 1 teaspoon salt, or to taste

  • 1 teaspoon ground black pepper, or to taste

  • 1 pinch celery seed

How to Make Southern Macaroni Salad

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.

  2. Meanwhile, place eggs in another pot and cover with water. Bring to a boil; turn off heat and let sit for 10 minutes. Drain.

  3. Drain cooked macaroni and place back into the pot; add mayonnaise and stir until creamy. Dice boiled eggs and mix into pasta. Fold in tomatoes, celery, radishes, and onion. Transfer to a big bowl and season with salt, pepper, and celery seed.

Southern Macaroni Salad Nutritions

  • Calories: 393.5 calories

  • Carbohydrate: 39.1 g

  • Cholesterol: 120.2 mg

  • Fat: 21.9 g

  • Fiber: 2.8 g

  • Protein: 10.6 g

  • SaturatedFat: 3.8 g

  • ServingSize:

  • Sodium: 425.5 mg

  • Sugar: 4.1 g

  • TransFat:

  • UnsaturatedFat: