This is a classic, tasty, and oh-so easy macaroni salad recipe! Made with classic ingredient staples including celery, red pepper, and onion and dressed up in a simple creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!
Be sure to check out the easy video that shows step-by-step how to make this recipe!
We have had a non-stop week of rain here.
Zach’s first two softball games of the season have been rained out and I’m beginning to forget what the sun looks like (I’m only slightly dramatic I promise 😉). I am completely over it. I’m ready for summertime sunshine and cookout weather, and with Memorial Day weekend just around the corner I’m taking the opportunity to prepare and share my all-time favorite macaroni salad recipe, even if it is grey and gloomy outside.
I’ve shared a few of my summertime salads, including my favorite broccoli salad and ramen noodle salad, but this one may just be my favorite.
Macaroni salad is a party/potluck/cookout staple, no get-together is complete without a giant chilled bowl, and today I’ll show you how I make my favorite recipe and the perfectly creamy, slightly sweet dressing that goes along with it.
What Ingredients are in Macaroni Salad?
Different macaroni salads contain different ingredients, but my staples include:
- Elbow macaroni (obviously 😉)
- Sweet pickles
- Red pepper
- Celery
- Red onion
- Hard boiled eggs or shredded or diced cheddar cheese
- A homemade mayo-based macaroni salad dressing
You can obviously add your favorite additional add-ins or make substitutions (I know some people prefer sliced green onions to red onion and some people like to add paprika to their dressing), but this if my favorite combination and I really recommend you try it out exactly this way at least once for yourself.
The dressing I just mentioned is what really sets it apart from other potluck recipes you might have tried. It provides just the right amount of creaminess — the noodles are coated in just enough sauce and are neither dry nor are they drenched in the dressing. It’s also just slightly sweetened thanks to the addition of some sweet pickle juice and a pinch of sugar.
How long can you keep Macaroni Salad?
Macaroni salad will keep for up to five days when stored in the refrigerator in an airtight container. This is a great salad for making in advance (I actually recommend chilling for at least an hour before serving) and serving at picnics and potlucks, but try not to leave it out at room temperature (or worse, in the heat!) for very long as the salad dressing base will not keep well in the heat.
This macaroni salad recipe is a favorite to serve alongside my favorite BBQ pulled chicken and a plate full of deviled eggs (you’re already going to be boiling eggs anyway, might as well make enough for deviled eggs while you’re at it!).
When I shared my deviled egg recipe, so many of you shared your favorite methods for cleanly peeling fresh eggs, and I appreciated those tips so much and have tried many of them. I’d love to keep the conversation going here if you would share your favorite egg-peeling methods in the comments!
How Do You Make Homemade Macaroni Salad?
If you enjoy watching these videos, please subscribe to my YouTube Channel to be notified each time I publish a video!
Macaroni Salad
Ingredients
- 8 oz dry macaroni noodles (227g)
- ½ cup finely diced sweet gherkins usually 4-6 sweet gherkins for me (80g)
- ¾ cup finely diced red bell pepper about ½ pepper (100g)
- ⅓ cup thinly sliced celery about 1-2 stalks (55g)
- ⅓ cup finely diced red onion (45g)
- 2 large hard boiled eggs, finely diced
Macaroni Salad Dressing
- ¾ cup mayonnaise I use olive oil mayo (175g)
- ¼ cup sour cream (70g)
- 2 Tablespoons sweet pickle juice
- 1 Tablespoon red wine vinegar*
- 1 Tablespoon granulated sugar
- 2 teaspoons dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon crushed red pepper optional
Instructions
- Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit.
- In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.
For the dressing
- To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl. Whisk until ingredients are well-combined.
- Pour dressing over your macaroni salad ingredients and toss until well-combined.
- For best flavor, cover bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving and enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Rick
First time making macaroni salad with a mayo dressing and I’m glad I found and tried your recipe Sam – fantastic! I tried mixing mayo and Miracle whip and also added a dollop of chipotle mayo. Everything else I followed your recipe to the letter. I’m going to make a double batch next time! Excellent!
Sam
I’m so glad you enjoyed it so much, Rick! 🙂
Molly Simms
Bomb macaroni salad. I substituted several ingredients because I didn’t have them. For example, I used sweet relish and a green pepper. I also added cooked jumbo shrimp (cubed) and 1 T. Old Bay Seasoning. I’m a Marylander! Definitely love the combination of sour cream and mayonnaise. And I used a teaspoon of granulated sugar and 1 teaspoon of apple cider vinegar. I can be a little sweet.
Sam
I’m so glad you enjoyed it so much, Molly! 🙂
Sherry
I halved the recipe and omitted the eggs but other than that, made it as written. It has a strange taste to it that gets stronger as you leave it longer for the flavors to set in. I think it’s the addition of the red wine vinegar and it a bit too overpowering. I think next time I’ll use a milder vinegar like rice wine or just plain white vinegar to see if that makes a difference. As it is, I’m glad I made only half and that I had a tried and true potato salad recipe to save my meal.
Kristin
My favorite macaroni salad. I always get so many compliments!!
Virginia Kramer
WOW, this is a great recipe. I made the macaroni salad for the 4th of July and everyone like it. A perfect blend of veggies and dressing with the noodles.
Suger Spun Run….Thank You
Sam
I’m so glad you enjoyed it so much, Virginia! 🙂
Bobbie
I love this recipe. Tastes just like the one my mom used to make.
I will not use any other recipe after tasting this one. The flavors are absolutely wonderful and blend so well.
The only couple of things I did change was I didn’t have sour cream so I used 4% plain yogurt instead. (I couldn’t taste the difference.) I also used dill pickles instead of sweet because I was out of sweet pickles.
Sam
I’m so glad you enjoyed it so much, Bobbie! 🙂
JON
I love the recipe, but when I made it the first time, I didn’t like the boiled egg yolks effect on the dressing (made it sandy-tasting) 2nd time just used the boiled egg egg whites and it was perfect! Thanks!
Rhonda Holloway
Well, the first thing I have to say is what an awesome recipe. I have to be honest, this is as good as any macaroni salad I have ever ate. DELISH and easy to make!
Happy Fourth of July, 2021
Sam
I’m so glad you enjoyed it so much, Rhonda! 🙂
Dena
So delicious and a perfect mate to grilled hamburgers for this Fourth of July!
Everyone loved it! A keeper, for sure!
Sam
I’m so glad everyone enjoyed it so much, Dena! 🙂
Jeanie
Just made a double batch of this to take to a Fourth of July Party.
It tastes delicious. Sure to be a crowd pleaser.
Sam
I hope everyone loves it, Jeanie! 🙂
Lil
Excellent macaroni salad! Other than a tiny exra bit of salt and pepper, it’s perfect. I added ham for protein.
Thanks for a wonderful recipe!
Sam
I’m so glad you enjoyed it so much! 🙂
Esther Tolbert
Love this recipe
Larry
We add olives. The salad has a creamy texture, great tasting.
Sheryl
Best. Salad. Ever.
This will now be my go to.
Thank you for sharing !!
Sam
I’m so glad you enjoyed it so much, Sheryl! 🙂
Kemi
Hi Sam, i want to make this recipe, just wondering in the servings. Your recipe is for 6 cups do you find that it’s enough for a large group ?
Sam
Hi Kemi! That’s really a tough question because it depends on how many eat it and how much they eat. I recently doubled it for a crowd of 15. I always like to have too much rather than not enough. 🙂
Katie
Ok, I don’t usually rate or comment on recipes I’ve tried because I rarely follow recipes exactly. I HAD to with this one!! Y’all…this is hands down the BEST macaroni salad I’ve ever had in my LIFE and I’ve tried countless macaroni salad!!! I was craving the traditional macaroni salad from my chidlhood church potluck days and came across this recipe and followed it to the tee! (Minus the pepper flakes because I needed it baby friendly) I strongly urge anyone who attempts to tweak this recipe before doing it as written first, DONT. There is nothing I would tweak about this, which for me is unheard of. It’s the macaroni salad dreams are made of!!! I was concerned because the Dijon I had on hand was “old fashion” style, so it was grainer, but WOW it worked amazingly!! If I could give this 100 stars I would! Also, I strongly believe the red wine vinegar IS the key to this dressing along with the sweet pickle juice. I can’t see any other vinegar being as perfect! (I admit I was hesitant on the vinegar choice but I’m glad I used it) this is a keeper to me for ever. Thank you SO much!
Sam
Thank you so much for taking the time to leave a review, Katie! I’m so glad you enjoyed it so much! 🙂
Linda
Great blend of spices and very tasty. I I used rice vinegar and it worked just fine.Nice Summer potluck dish.