Macaroni Salad Recipe

Macaroni salad in a blue bowl with a wooden serving spoon. A striped cloth is next to the bowl.

Macaroni Salad is a classic summer side dish perfect for potlucks or easy weeknight dinners.

Course Side Dish

Cuisine American

Prep Time 10

Chill Time 1

Total Time 1 10

Servings to 10 servings

Calories 281kcal

Author John Kanell

Equipment

Large bowl
Whisk

Ingredients

Salad:

8 ounces dry elbow macaroni noodles (226g)
1 cup finely chopped celery (150g)
½ cup finely chopped bell pepper (65g)
½ cup finely diced red onion (60g)
½ cup finely chopped pickles (70g)
2 hard-boiled eggs peeled and finely chopped

Dressing:

¾ cup sour cream (180g)
½ cup mayonnaise (104g)
¼ cup pickle juice (60mL)
2 tablespoons Dijon mustard
2 tablespoons white vinegar
2 teaspoons granulated sugar
½ teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

For the Salad:

Bring a large pot of water to a boil. Season with salt. Add the pasta and cook according to package directions or until tender.
Drain and rinse under cold water. Place in a large bowl. Add the celery, bell pepper, red onion, pickles, and eggs.

For the Dressing:

In a medium mixing bowl, combine the sour cream, mayonnaise, pickle juice, mustard, vinegar, sugar, salt, and pepper. Whisk until combined. Pour the dressing over the salad and stir to combine.
Cover and let stand for 1 hour before serving or chill for up to 4 days. Best if made and refrigerated overnight before serving.

Video

Notes

Use your favorite type of pickles. Any variety of cucumber pickles will work, from dill pickles to bread and butter to sweet pickles like gherkins. My favorite choice is sweet heat pickles for that sweet and spicy flavor!
If you don't have distilled white vinegar, use fresh lemon juice, apple cider vinegar, red wine vinegar, or white wine vinegar instead.
Green onions or scallions can be used as a substitute for red onions.

Nutrition

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