Description
This Classic Macaroni Salad is a creamy, tangy, and colorful side dish perfect for picnics, potlucks, and barbecues. Featuring a flavorful homemade dressing made with mayonnaise, sour cream, pickle juice, and mustard, it combines tender elbow macaroni with crunchy vegetables and protein-rich hard-boiled eggs. Chill for a refreshing and satisfying salad that pairs beautifully with grilled foods or can be enjoyed on its own.
Ingredients
Scale
Dressing
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 3-4 tablespoons pickle juice
- 1 tablespoon yellow mustard
- 2 teaspoons granulated sugar
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
Salad
- 1/2 pound elbow macaroni (cooked, drained and rinsed under cold water to cool)
- 1 red bell pepper (finely diced)
- 1/3 cup red onion (finely diced)
- 2 ribs celery (finely diced)
- 1 medium carrot (peeled and coarsely grated)
- 1/3 cup sweet pickles (finely diced)
- 4 large eggs (hardboiled, peeled and chopped)
Instructions
- Make dressing: In a large bowl, combine 2/3 cup mayonnaise, 1/3 cup sour cream, 3-4 tablespoons pickle juice, 1 tablespoon yellow mustard, 2 teaspoons granulated sugar, 1/4 teaspoon garlic powder, and salt & pepper to taste. Whisk until the mixture is smooth and well blended.
- Make salad: Add cooked and cooled 1/2 pound elbow macaroni, finely diced red bell pepper, 1/3 cup finely diced red onion, finely diced celery ribs, coarsely grated carrot, finely diced sweet pickles, and chopped hard-boiled eggs to the dressing. Mix everything thoroughly to ensure all ingredients are evenly coated. Taste and adjust seasoning as needed.
- Chill and serve: Transfer the macaroni salad to a covered container and refrigerate for at least 20 minutes to allow flavors to meld. It can be refrigerated up to overnight. If the salad sits longer in the fridge, you may need to add a bit more dressing before serving for optimal creaminess.
Notes
- Pickle juice adds tang and helps balance the richness of the dressing; adjust amount to preference.
- Use a sharp knife to finely dice vegetables for the best texture.
- Cooking the macaroni just until al dente ensures it doesn’t become mushy when chilled.
- Chilling the salad is essential to enhance the flavors.
- This recipe can be customized by adding chopped fresh herbs like parsley or dill.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute mayonnaise with Greek yogurt.
