Copycat KFC Macaroni Salad
Creamy, tangy, and just like the original—this Copycat KFC Macaroni Salad is the perfect make-ahead side for barbecues, picnics, and family dinners.
Servings 6
Calories 390kcal
Ingredients
- 2 cups elbow macaroni uncooked
- ¾ cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp yellow mustard
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup carrot peeled and finely grated
- ¼ cup celery very finely diced
- ¼ cup sweet pickle relish
- 2 tbsp sweet onion very finely minced
Instructions
- Bring a large pot of salted water to a boil. Add macaroni and cook until very soft — slightly more tender than al dente, about 10 to 12 minutes. Drain, rinse with cold water, and let cool completely.
- In a large mixing bowl, whisk together the mayonnaise, vinegar, sugar, mustard, salt, and pepper.
- Stir in the grated carrot, celery, pickle relish, and minced onion until evenly combined.
- Add the cooled macaroni to the bowl and gently fold until the pasta is evenly coated with the dressing and veggies.
- Cover and refrigerate for at least 2 hours (overnight is even better) to let the flavors develop. Stir before serving and adjust seasoning if needed.
Notes
- Cook the pasta until soft, not al dente, for the most authentic KFC texture.
- Rinse pasta under cold water to stop the cooking and prevent clumping.
- Finely chop veggies so they blend evenly into the salad without overpowering bites.
- Chill for at least 2 hours before serving—overnight is best for maximum flavor.
- If the salad thickens in the fridge, stir in a little extra mayonnaise before serving.
Nutrition
Calories: 390kcal | Carbohydrates: 42g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 474mg | Potassium: 148mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1053IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
