Description
This creamy Macaroni Salad with Pickles is a classic side dish perfect for picnics, BBQs, or potlucks. Featuring tender boiled macaroni combined with crunchy vegetables, chopped hard-boiled eggs, and a tangy dressing made from mayonnaise, sour cream, and sweet pickle juice, it delivers a refreshing and flavorful experience in every bite.
Ingredients
Scale
Salad
- 1 (16 ounce) package macaroni
- 4 eggs
- 1 cup mayonnaise
- ½ cup sour cream
- 1 cup chopped celery
- ½ cup chopped red onion
- ½ cup pimento-stuffed green olives
- ¼ cup chopped sweet pickle
- 2 carrots, grated
- 1 green bell pepper, chopped
Seasoning
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- ¼ teaspoon ground mustard
- 2 tablespoons sweet pickle juice
- 2 tablespoons celery seed
Instructions
- Boil the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- Cook the eggs: Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes. Remove the eggs, cool them in ice water, peel, and chop into bite-sized pieces.
- Make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, ground mustard, sweet pickle juice, and celery seed. Season with salt and ground black pepper to taste.
- Combine the salad ingredients: In a large mixing bowl, add the cooked macaroni, chopped celery, red onion, pimento-stuffed olives, chopped sweet pickles, grated carrots, chopped green bell pepper, and chopped eggs. Pour the prepared dressing over and toss everything gently but thoroughly to combine.
- Chill and serve: Cover the macaroni salad and refrigerate for at least 1 hour before serving to allow flavors to meld and the salad to chill.
Notes
- For best results, prepare the salad a few hours ahead to allow flavors to develop.
- You can substitute Greek yogurt for sour cream for a lighter dressing.
- Adjust salt and pepper according to your taste preference.
- Add more pickle juice if you prefer a tangier flavor.
- This salad keeps well refrigerated for up to 3 days.
