Classic Creamy Macaroni Salad
A crowd-pleasing classic macaroni salad featuring a rich, tangy dressing made with sour cream and sweet pickle juice, balanced with crunchy fresh vegetables and hard-boiled eggs.
Ingredients
Salad Components
- 8 oz dry macaroni noodles Standard elbow shape (227g)
- 1/2 cup sweet gherkins Finely diced (80g)
- 3/4 cup red bell pepper Finely diced (100g)
- 1/3 cup fresh celery Thinly sliced (55g)
- 1/3 cup red onion Finely diced (45g)
- 2 large hard boiled eggs Finely diced
Creamy Dressing
- 3/4 cup mayonnaise Olive oil mayo preferred (175g)
- 1/4 cup sour cream 70g
- 2 tbsp sweet pickle juice Saved from gherkin jar
- 1 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- 2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp garlic powder
- 1/8 tsp crushed red pepper Optional
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add macaroni and cook until al dente. Drain immediately.
- Rinse and Cool: Run cold tap water over the noodles for about a minute to stop cooking and remove starch. Drain thoroughly. Tip: Drizzle with a teaspoon of olive oil to prevent clumping.
- Prep Vegetables: Finely dice the bell pepper, celery, gherkins, onion, and hard-boiled eggs. Combine them in a large mixing bowl with the cooled macaroni.
- Whisk Dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream, pickle juice, vinegar, sugar, mustard, and spices until smooth.
- Combine: Pour the dressing over the pasta mixture. Fold gently with a spatula until every piece is evenly coated.
- Chill: Cover and refrigerate for at least 1 hour (overnight is best) to allow flavors to meld and the pasta to absorb the dressing.
Notes
If the salad seems a bit dry after chilling, stir in an extra tablespoon of mayonnaise or a splash of milk before serving. Always store in an airtight container for up to 4 days.