Description
A refreshing macaroni salad with crunchy vegetables, diced hard-boiled eggs, and a tangy dressing featuring sweet pickle juice, Dijon mustard, and red wine vinegar. Ideal for summer gatherings and easy meal prep.
Ingredients
Macaroni Salad
8 oz dry macaroni noodles
½ cup finely diced sweet gherkins
¾ cup finely diced red bell pepper
⅓ cup thinly sliced celery
⅓ cup finely diced red onion
2 large hard-boiled eggs, finely diced
Dressing
¾ cup mayonnaise
¼ cup sour cream
2 tablespoons sweet pickle juice
1 tablespoon vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon garlic powder
⅛ teaspoon crushed red pepper
Instructions
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Cook macaroni in salted boiling water until al dente. Drain and rinse with cold water. Toss with olive oil.
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In a large bowl, combine macaroni, gherkins, red bell pepper, celery, red onion, and eggs.
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In a separate bowl, whisk all dressing ingredients until smooth.
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Pour dressing over macaroni mixture and toss gently to coat.
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Cover and refrigerate at least 1 hour. Stir before serving. Adjust seasoning if necessary.
Notes
- Use good-quality mayonnaise for the best flavor.
- Refrigerate to allow flavors to meld and develop.
- Great for make-ahead meals and potluck dishes.
- Prep Time: 15 minutes
- chill time: 1 hour
- Cook Time: 10 minutes
- Category: boiling, mixing
- Method: Side Dish, Salad
- Cuisine: American
