New York Deli Style Macaroni Salad Recipe
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What makes deli-style macaroni salad so addictive? It’s creamy, sweet, tangy, and just the right amount of crunchy. This one’s based on the kind you’d find at a New York deli, with elbow macaroni, finely chopped celery and peppers, and a mayo-based dressing that brings it all together.
Since I moved from New York to the Netherlands, there are a few dishes I’ve really missed: cheesecake (Dutch cheesecake just isn’t the same), garlic knots (they don’t even know what those are here), and classic macaroni salad, the kind I used to get from the deli on the corner in Brooklyn. There are a million ways to make macaroni salad, and most are fine, but nothing hits quite like that New York deli-style.
One day, I came across my old deli guy on Instagram. Of course, I had to slide into his DMs. Just to talk about macaroni salad. Not kidding. He laughed and said he couldn’t give me the recipe.
But then he said he also couldn’t tell me that the ingredients were macaroni, celery, red pepper… and kept going until he’d basically listed the whole thing. Then he told me he had faith I’d figure it out.
So here it is. My take on the macaroni salad I had to miss for many years, straight from the NY deli counter. You’re welcome. And enjoy.
How to Make New York Deli Macaroni Salad
You cook the pasta, dice the vegetables, and stir up a quick dressing using mayo, sour cream, vinegar, and a few pantry staples. Once the macaroni is cool, you mix everything and let it sit in the fridge for at least an hour. Longer if you can be patient. That’s it.
This salad is great for cookouts, lunches, or as a side for grilled meats or sandwiches. You can make it ahead and let it chill so the flavors really come through. I usually serve it cold, straight from the fridge, with something like roast chicken, burgers, or tuna melt sandwich.
Continue below for the full recipe with ingredients and step-by-step instructions.
New York Deli Style Macaroni Salad
Make your own New York Deli Style Macaroni Salad and skip the store-bought tubs.
This pasta salad is creamy, fresh, and always a hit at picnics or family dinners.
Ingredients
- 8 oz (1/2 lb) elbow macaroni
- 2 celery stalks, finely diced
- 1/2 red bell pepper, finely diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp milk
- 1 tbsp white vinegar
- 1 tsp yellow mustard
- 1 tsp sugar (adjust to taste)
- 1/2 tsp salt
- 1/4 tsp white pepper
- Paprika (optional, for garnish)
- Chopped parsley (optional, for garnish)
Instructions
- Bring a pot of salted water to a boil. Add the elbow macaroni and
cook until just tender, about 8–10 minutes. Drain and rinse under cold water to stop the cooking. Let it drain well. - While the macaroni is cooking, get a large bowl and mix the mayonnaise, sour cream, milk, vinegar, mustard, sugar, salt, and white pepper until smooth.
- Add the fully cooled macaroni to the bowl, followed by the diced celery and red pepper. Stir until everything is well-coated.
- Cover and chill in the refrigerator for at least 1 hour to allow the flavors to come together.
- Before serving, give it a quick stir. Sprinkle with paprika or parsley if you like.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 491Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 17mgSodium: 406mgCarbohydrates: 63gFiber: 4gSugar: 4gProtein: 12g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
