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KFC Macaroni Salad

A creamy and tangy macaroni salad that captures the classic KFC flavor, perfect for potlucks and summer gatherings.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 10 hours
Course Appetizer, Side Dish
Cuisine American, Southern
Servings 6 servings
Calories 320 kcal

Ingredients
  

Main ingredients

  • 2 cups Elbow macaroni Boil until just tender
  • 1 cup Mayonnaise Full fat recommended
  • 2 tablespoons Apple cider vinegar For tanginess
  • 2 tablespoons Sugar For sweetness
  • 2 tablespoons Milk To loosen the dressing
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1/2 cup Finely minced onion Mince extra fine if desired
  • 1/2 cup Finely diced celery For crunch
  • 1/2 cup Finely diced carrots For color and sweetness

Instructions
 

Preparation

  • Boil the elbow macaroni in salted water until it is just tender, about 10 minutes.
  • Drain the pasta, then rinse it under cool water to stop the cooking. Shake off the extra water.
  • In a big bowl, stir together mayonnaise, apple cider vinegar, sugar, milk, salt, and pepper. Taste it and adjust if necessary.
  • Mix in minced onion, diced celery, and diced carrots.
  • Fold in the cooled macaroni until everything is coated.
  • Cover and refrigerate for at least 4 hours or overnight.
  • After chilling, give it a stir and adjust the consistency with milk or mayo if it has thickened.

Notes

Keep this dish cold on hot days by nesting the serving bowl in a larger bowl of ice. It lasts 3 to 4 days in the fridge.
Keyword cold salad, Creamy Salad, KFC Macaroni Salad, Pasta Salad, potluck dish