KFC Macaroni Salad
A creamy and tangy macaroni salad that captures the classic KFC flavor, perfect for potlucks and summer gatherings.
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.