Macaroni salad has always been one of those sides I expect to see whenever there’s a picnic, family potluck, or summer cookout with friends. It’s right up there with all the classic staples like potato salad and crunchy coleslaw that always seem to show up at backyard get-togethers. I grew up eating different versions of it all summer long, and over time I figured out exactly how I like mine: creamy, a little tangy, and loaded with plenty of mix-ins.

This Southern-style macaroni salad is the one I keep coming back to. My mother-in-law is from the South, and after flipping through several local community cookbooks she gave me, I noticed just about every macaroni salad recipe included sweet pickle relish. That little bit of sweetness is what gives this macaroni salad its Southern flair. It’s simple, but every ingredient pulls its weight — from the tender pasta to the creamy dressing, and all the little pops of flavor mixed throughout. I love serving it alongside cookout favorites like grilled BBQ chicken, hot dogs, and burgers — it just fits right in and makes the whole plate feel complete. It tastes even better after it’s had a little time to chill, which makes it perfect for making ahead and bringing along to share.

“I’m a sucker for macaroni salads, and this recipe hits the spot. The dressing was creamy and tangy, without being gloopy. I loved the array of mix-ins, from the diced ham to red bell pepper and chopped hard-boiled eggs, which added savory elements as well as a necessary crunch. I’d happily serve this at any summer gathering.” —Kristina, April 2026

I graduated from Le Cordon Bleu in Chicago, and have spent more than 10 years working in test kitchens. A big part of my job is cross-testing and developing recipes for the team, so I’m always thinking about how recipes will actually work in a home kitchen. I pay close attention to the little details, so every recipe is approachable, reliable, and worth making again.

• Elbow macaroni: Classic elbow macaroni holds onto all that creamy dressing perfectly.
• Mayonnaise: I like to use Duke’s mayonnaise for its rich, tangy flavor that really makes the dressing stand out, but feel free to use your favorite mayo.
• Sweet pickle relish: Adds a little sweetness and tang.
• Ham: Diced ham brings a savory, slightly smoky bite that makes the salad a bit heartier.
• Hard-boiled eggs: Chopped hard-boiled eggs add richness throughout.
• Veggies: A mix of diced red bell pepper, celery, and Vidalia onion adds crunch and color.

1. Cook and cool the pasta. Bring a large pot of salted water to a boil. Add the dried macaroni and cook according to package directions. Drain and rinse under cold water, then drain well again.
2. Prepare ingredients. Stir the dressing, ham, hard-boiled eggs, and veggies together in a large bowl.
3. Combine and refrigerate. Stir in the pasta until evenly combined. Refrigerate before serving so the flavors get a chance to meld.

• Relish: If you prefer it less sweet, you can swap in dill relish for a more tangy flavor.
• Onion: Any sweet onion works just as well as Vidalia, so use what you have on hand.

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