The Best Macaroni Salad
Delicious, creamy, easy macaroni salad with tons of vegetables, boiled eggs, and classic potluck flavor!
Servings: 10 servings
Calories: 280kcal
Ingredients
- 8 oz macaroni noodles
- 10-12 sweet gherkins diced
- 1 red bell pepper chopped into 1" bites
- 1 cup frozen peas
- 2 stalks celery chopped
- 1 red onion diced
- 2 large hard boiled eggs finely diced
- Macaroni Salad Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons red wine vinegar
- 1 tablespoon pickle juice from gherkins
- 1 tablespoon granulated sugar
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
Instructions
- In a large pot with well-salted water, oil macaroni to al dente - so it has a bit of bite to it. Drain and let cool until it is no longer steaming.
- Chop and dice gherkins, bell peppers, onion, and celery and add to drained, slightly cooled pasta in a large bowl. Stir in frozen peas to cool pasta.
- In a medium-sized bowl, whisk together mayonnaise, dijon, pickle juice, sugar, red wine vinegar, salt, pepper, garlic powder, sour cream or yogurt until well blended.
- When pasta has cooled after being mixed with peas, toss in dressing. Chop and stir in boiled eggs at the very end.
- Wrap bowl tightly with plastic wrap and refrigerate to cool for at least 30 minutes.
- When serving, it is very important to keep this salad from getting hot - it must remain cool to prevent food-borne illness with the egg and mayonnaise. Keep your boil packed in ice in a shady spot if you're bringing to a BBQ or cookout until serving.
Nutrition
Calories: 280kcal | Carbohydrates: 24g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 50mg | Sodium: 646mg | Fiber: 2g | Sugar: 11g