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?
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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.
Elizabeth Dillman
I made this recipe but instead up two tablespoons of the sweet curtain juice I used two tablespoons of sweet jalapeno jelly it didn’t give it any spice but it was really good in this. Anyway thank you for the recipe this is the best macaroni recipe I’ve ever tasted. It quickly became a family favorite!
Elizabeth Dillman
Sorry I meant “sweet gherkin juice” not “curtain juice”. I didn’t check my voice to text message before I clicked send. I have made this recipe three more times and absolutely love it. I am making it for Easter this year!
Toni krlly
The best way to cook a boiled egg so it does not get the dark color around the yoke. Is to place eggs in cold water, bring to a rolling boil cook for four minutes. Turn off and cover the pot with a lid. Let them sit in the boiling hot water covered until water cools. 15 min? You won’t have the ugly dark circle around the yoke . When cool than place the egg in container like a medium Masson jar. put water 3/4 Way up the egg, put on top and shake the jar hard .The shell will crack and when taken out l will peel ( fall) off .
There are even plastic jars in the shape of a large egg that do this. Works every time perfect. Shell slides right off
Michelle
Made this for a large group- both adults and teens loved it, had to share the recipe. Mahalo.
Emily @ Sugar Spun Run
We’re so happy everyone enjoyed it, Michelle! Thanks for coming back to leave a review 😊
Judy
I have to triple this wonderful recipe because one serving is never enough for my family. This is the best macaroni salad I have ever found. Blue ribbon winner for sure.
Emily @ Sugar Spun Run
Thank you so much, Judy! We’re so happy it’s such a hit for your family 😊
Kellie
So good and my husband loved it also. I usually always have these ingredients on hand. Thank you so much!!
Paula
I don’t like macaroni salad I made it for my husband and I also love it. I had to substitute a couple of items. Rice vinegar
Sweet onions and cornichons.
Thank you
Emily @ Sugar Spun Run
That’s great to hear, Paula! Thanks for trying our recipe ❤
dave3
Good stuff! BTW the best way to get easy-peel eggs is to bring water to a boil, gently lower in the eggs, and simmer for 12 minutes. Remove eggs and submerge them in ice water for a few minutes. The shells practically fall off! I’ve searched high and low for years for a way to do this and this is hands down the best method I’ve found so far.
Roberta
DELICIOUS, I used dry celery, I added ALL ingredients except for bell pepper and it was PERFECT…
Emily @ Sugar Spun Run
We’re so happy you enjoyed it, Roberta! Thanks for giving our recipe a try 😊
Jennifer Sheppard
I added leftover chicken, radish, and diced courgette (zucchini). Left out celery as its a family hate.
Delicious. Hubby loved it. 👍👍
Emily @ Sugar Spun Run
We’re so happy you both enjoyed it, Jennifer! 😊
LoWare
Wow…macaroni salad was a HIT at my feb 13th superbowl party! This macaroni salad complimented my ribs and chicken wings perfectly. I will repeatedly make this salad for future potlucks!
Emily @ Sugar Spun Run
We’re so happy it was such a hit for you! Thanks for making our recipe and coming back to leave a review ❤
Jody C
Delicious! Thank you for the recipe. Easy to customize to your own taste or the occasion. Only limited by your imagination.
Emily @ Sugar Spun Run
Thanks so much for your review, Jody! We’re so happy you enjoyed the salad. 😊
Michelle
I added finely chopped carrots instead of the red pepper and gherkins. It came out delicious.
Emily @ Sugar Spun Run
We’re so glad you like it, Michelle! Enjoy 😊
Steve
Just made it. Ate some. Now I’m hooked! Will have it tonight with chicken thighs and greens. Thank you for sharing this. Brings back memories of my youth in the 70’s. Sweet emotions….
Emily @ Sugar Spun Run
Wonderful! We’re so happy you enjoyed it, Steve. Thanks for coming back to let us know how it went for you ❤
Elisa B
Kick a** recipe!!!!!! 🥰🥰
We are making it for the 20th time (or more) tonight!
Jaclyn
Have made this 3 times now!
I leave out the sour cream, onion, celery and crushed red pepper. I double the red bell pepper and add extra pickles. It’s the best when it chills overnight. Will probably add more egg next time. Delicious!!
Emily @ Sugar Spun Run
Wow, that’s great to hear Jaclyn! Sounds like a delicious variation. 🙂
Virginia
So basically you didn’t follow the recipe LOL this sounds good though!!
Haney
Good, but would cut the vinger in half.
John Mooney
1. Don’t worry about how old your eggs are.
2. Add 1 tbls vinegar to about 4 cups of water. Boil.
3. Add eggs to boiling water and gently boil for 14 minutes.
4. Chill eggs in an ice bath immediately.
5. Peel eggs when they are cool.
Works every time, never ruins an egg!
Alex
Can I make macaroni salad with tuna, mayo, mustard and eggs?
Emily @ Sugar Spun Run
Hi Alex! Our recipe has all of those things except the tuna, which can certainly be added. Enjoy 🙂
Shirli
Absolutely that makes a fabulous Mac. Salad. Loaded with protein and great taste.
Rebecca
Terrific macaroni salad. I’ve made this a few times with different substitutions and omissions, and it’s always been delicious. I usually skip the eggs (child has a sensitivity) and add deli ham or turkey for protein. I also only use half the dressing.
Scott
Great recipe! Can never have too many side dish recipes.
As for eggs, I’ve discovered it’s the method of cooking more than anything else. One store here has a store brand that is unpeelable! One day while in a hurry I used a pressure cooker and the shell almost fell off. Never fails regardless of the source.