New York deli macaroni salad is a creamy side dish that’s found in nearly every deli in the NY metro area. It’s perfect with sandwiches, burgers, and barbecue and is sure to stand out at any backyard gathering!
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Macaroni salad can get a bad rap at times.
Homemade versions are often a clumpy mess with little to no flavor, but anytime I’ve eaten New York deli macaroni salad, it’s been awesome!
I’ve worked in a number of delis in my life and this is the real-deal, tried and true way to ensure a tangy, creamy macaroni salad.
The vinegar brine is the key to this salad, as it is to New York deli potato salad, German potato salad, coleslaw, and others.
While many deli mac salads include just macaroni, or macaroni and a touch of celery, I added just a bit of red and green bell pepper to mine for texture and flavor.
Serve this mac salad with burgers, barbecue, or alongside an Italian hero/sub, chicken salad sandwich, or deli roast beef sandwich for the full NY deli experience!
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How to make it
Each number corresponds to the numbered written steps below.
- In a large bowl whisk together 1/3 cup of white vinegar, 3 tablespoons of water, 1/3 cup of sugar, 3 tablespoons of vegetable oil, a 1/2 cup of grated or pureed onion, 1 1/4 teaspoons of fine sea salt, and 1/2 teaspoon of white pepper. Finely dice half of one small green or red bell pepper and 1 rib of celery.
- Bring a large pot of salted water to boil and cook 1 pound of elbow macaroni to al dente. Drain and run the pasta under cold water to cool it off and stop the cooking process. Whisk the brine again and add the macaroni along with the bell pepper and celery. Mix well to coat, cover with a lid or plastic wrap, and refrigerate the macaroni overnight to allow the flavors to absorb.
- The next day add 3/4 cup of mayonnaise and mix well until you achieve a creamy consistency, adding more mayo as needed.
- Taste test and season with salt and pepper to taste. Enjoy!
Top tips
- The brine. Brining the macaroni 1 day in advance yields maximum flavor, and the longer it sits in the brine the better it will taste. This is the key to the quintessential New York deli flavor! Most delis (all of the ones I worked at) will leave macaroni, potato, and cabbage for coleslaw in the brine overnight or longer. Then the next day they can mix up a perfect smooth batch for customers. This works for presentation but also for taste.
- Pepper. I used white pepper in the brine to keep everything uniform in color, but you can certainly use black pepper. In fact, I used some black pepper at the end to season it to taste.
- Vegetable oil. I get a lot of comments about vegetable oil and some folks prefer to not use it. This is the oil that’s being used in most delis. Using olive oil here will change the flavor. If you don’t want to use vegetable oil, something with little taste, like avocado oil, would be an ok substitute. The only use for the oil is to aid in the smoothness and creaminess of the mac salad.
More summer side recipes
This NY deli-style macaroni salad is great all year long but is especially good in the summer. Here are a few more side ideas for warm weather.
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New York Deli Macaroni Salad
Ingredients
For the brine
- 1/3 cup white vinegar
- 3 tablespoons water
- 1/3 cup sugar
- 3 tablespoons vegetable oil
- 1/2 cup grated white onion or pureed
- 1 1/4 teaspoons fine sea salt
- 1/2 teaspoon white pepper
Remaining ingredients
- 1 pound elbow macaroni
- 3/4 cup mayonnaise plus more to achieve a smooth consistency
- 1/2 small green or red bell pepper finely diced
- 1 rib celery finely diced
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Instructions
For the brine
- In a large bowl, whisk together all of the brine ingredients and set aside.
For the macaroni salad
- Bring a large pot of salted water to boil and cook elbow macaroni to al dente. Drain and run the pasta under cold water to cool it off and stop the cooking process.
- Whisk the brine again then add the elbow macaroni along with the bell pepper and celery. Mix well to coat. At this time it is best to refrigerate the macaroni overnight so that the flavors absorb.
- The next day, add the mayo and mix well again. Add more mayo as required to get a creamy consistency. Taste test and season with salt and pepper to taste. Enjoy!
Notes
- The key to getting that New York deli macaroni salad flavor is the brine. If you can wait let the macaroni sit in the brine for 1-2 days before mixing with mayo. This is how most delis do it.
- White pepper can be used for appearance.
- Leftovers can be saved for up to 5 days and taste even better after a few days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this recipe. My question is does it have to sit overnight? I plan on brineing it all day ? But was a spur of the moment decision for dinner.
Hi Cathy, you can brine it all day as you mentioned and it will still be good. Hope you enjoy!
Where has this recipe been all my life?! WOW!! So many great memories in one bowl! Thanks guys- you both rock!!
Thanks for the comment, Stephanie and we’re so happy you enjoyed the recipe!
My second time making this and love it, for such a simply set of ingredients the method really elevates this dish and makes the flavour profile deeper and more nuanced than just dressing on pasta.
I typically add more capsicum/red pepper – we like our vegetables here.
Exactly what I was looking for. Thanks for sharing!
Hi Benjamin, we’re so happy you enjoyed and thanks for the comment!
I loved it. I used balsamic vinegar though.
My maccaroni salad is usually horrible! Thank you, thank you, thank you for this recipe. I think it is the combination of the vinegar and the sugar that brings it home!
Hi Deborah, we’re so happy you enjoyed and really appreciate the comment!
I just made this recipe and it is simple, easy and delicious. I always wondered how to make a macaroni salad with a tangy flavor and this is the way to go!
Hi Ben, we’re so happy you enjoyed and appreciate the comment!
Do you drain the brine or leave it in?
Hi Bill, the brine is not drained.
This is a game changer! Midwestern girl here and hotdish/potluck (don’t get me started) party always has a macaroni salad. Always terrible, inedible. I love NYC, been many times and would never order the macaroni salad anywhere because of my history. Now I know what I’ve been missing! This is so good. I’ve made it twice in less than two weeks, and shared your recipe with all my relatives.
Hi Lexi, we’re so happy you enjoyed the macaroni salad and really appreciate your comment!
This is a great recipe! . I just added a little lemon juice and celery salt. Better than a Long Island deli because its fresh.
Hi Ellis, thanks for the comment and so happy you enjoyed it!
FANNNNNNTASTIC! I’ve finally found the best macaroni salad recipe!
Hi Kathleen, thanks for the comment and so happy you enjoyed it!
I’m a Chicago girl born & raised and have lived in Atlanta for +20 years–best macaroni salad I ever made or tasted. I doubled this recipe for a church picnic and it was a big hit (many NYC transplants here BTW)! Simple and delicious!
PS. I really enjoy your YouTube channel and podcasts.
Hi Corky, we’re so happy you’re enjoying the videos and podcasts. Thanks for the comment and it’s great to hear you and your NYC transplant friends all enjoyed the macaroni salad!
Made this & it was a hit. I was wondering if you could add tuna & hard boiled eggs to it & if so would you add when adding mayo
Thank you
Hi Julie, I haven’t tested this recipe with tuna and hard boiled eggs, but you may need to increase the amount of liquid accordingly. I’d add the tuna and eggs at the end.
Would you use a sweet onion or a regular yellow or white onion in the brine?
Hi Dan, I use yellow onions for most of my recipes, including this one. You could also do a white onion.
I’ve made this recipe once so far and it was fabulous! Only problem was one pound was a bit too much for just me and my husband – I feel silly asking this but if I make just a half a pound of macaroni, do I half the brine recipe too? Don’t want to be disappointed lol.
Thanks so much – also saw your potato salad recipe so that’s up next to try!
Hi Jennifer, I’m so happy you liked the recipe! You can halve the brine if you plan to use a half pound of macaroni. Hope you enjoy the potato salad too!
Served this yesterday and it was a hit. It will be my new “go to”. Finally a mac salad recipe good enough to share. I remember LI deli salads from the 1960s! Will be trying the potato and slaw too. Thanks. PS…love your YOU Tube channel.
Hi Diane, thanks for the comment and so happy you enjoyed the mac salad, and the channel!
Hi there. Wondering if the 1 lb of elbows is when dry or cooked.
Thanks!
Hi Jen, when I reference a pound of pasta in any recipe, it’s always dry/before cooking. Most pastas are sold in 1 pound boxes.
Thank you!
I’m in Newfoundland and dry pasta is sold in grams.
Going to make this today.
Hi Jen, hope you enjoy it!
OMG! A+++ Thank you so much for sharing this recipe. Although I only had small pasta shells, I marinaded for 2 days, added up to 1 1/2 cups of mayonnaise and 3 Tablespoons of water to make it creamier. I love
your recipes. You are awesome and on my chef’s shelf. Looking forward to making more of your recipes and sharing them with family and friends. All the best from a former L.I. lady. 🙏❤️🇨🇦🌍🇭🇷🌍🇺🇸
Hi Nena, thanks for the comment and so happy you’re enjoying the recipes!
Turned out great. I used my emulsifier to puree the onion and that was fast and easy. Thanks for the recipe.
Hi Mark, I’m so happy you liked the recipe and really appreciate the comment!
My family loved the mac salad! I described it as similar to deli mac salad and upon trying it mom said it was better than the deli! Thanks for the recipe!
Hi Emma, thanks for the comment and so happy you enjoyed!
Very good macaroni salad and so easy! I’ll be making the potato salad and coleslaw next.
Hi Linda, I’m so happy you enjoyed the macaroni salad and really appreciate your comment!