Macaroni Salad
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I boil water for eggs and steam them instead. Let them steam 9-10 minutes under boiling water covered. Move off of heat and let sit 5 minutes. Drain and keep in cold water another 5 or until cooled. Peels nicely for me (knocking on wood) . I have had good luck with this and no big chunks of egg whites anymore!
Thanks for sharing, Sue! 🙂
I didn’t have all the ingredient, so I used spring onions, cayene pepper, red and green pepper,some smoke paprika, celery and celery seeds, canola oil and Dukes. It is 5 stars. I am having this with pig feet.
I am so glad that you loved the salad, Pastor. Thank you so much for trying my recipe and for commenting. 🙂
I didn’t have all the ingredient, so I used spring onions, cayene pepper, red and green pepper,some smoke paprika, celery and celery seeds, canola oil and Dukes. It is 5 stars. I am having this with pig feet.
Trying to make things I don’t usually make these days so I gave this recipe a try. I listened to directions and followed the recipe for the most part. I didn’t have gherkins (but I did use the pickle juice from a mark of pickles I had), so I left that out. The pickle juice is awesome. It’s exactly the flavor I like in my macaroni salad but I could never put my finger on it! And instead of red pepper flakes I put a few shakes of paprika in. I figure, I like paprika in potato salad, why not macaroni, right? Awesome recipe. So happy I found it. Thank you so much. Stay safe and healthy!
I am so glad you enjoyed it so much, Faith! 🙂
Good recipe too when it the only sweet comes from the peppers and onions. (Skipped the gherkins, sugar, and pickle juice to achieve a more savory salad.) Added some jalapeno for a little kick. This worked for us.
I am so glad that you enjoyed it, Susan! Thanks for trying my recipe. 🙂
I used yellow and orange peppers, since I didn’t have red. My 15yr old son and 10yr old daughter absolutely LOVED it. Making again today.
I am so glad that it was a hit, Leslye, and that everyone loved it! 🙂
This is fabulous! My new go-to macaroni salad and shared the link to the recipe with friends on social media as well. I made it to go with smoked beef brisket and corn on the cob. Thank you for an amazing recipe!
I’m so happy to hear it was such a hit and a big THANK YOU for sharing the link, I really appreciate it! Thanks so much for commenting, Sarah!
Fantastic 5star salad great for a crowd. Definitely was the salad that went first our potluck supper.
Thanks
I am so happy that everyone loved it, Debbie! Thanks for trying my recipe. 🙂
Delicious recipe! Highly recommend!
I just made this macaroni salad and its soooo good. You’re right about the dressing, it’s just the right touch of creamy and sweet. It will be even better once its had a chance to chill. Thanks for sharing your recipe!
I am so glad that you enjoyed it, Dawn! Thanks for trying my recipe and for commenting. 🙂
This is a comment about peeling hard cooked eggs …I dump the drained eggs into a plastic ice cream bucket of Cold water….then I pick each egg up and crack the shell thoroughly.If the water has warmed up too much, I dump the water and refill it with more Cold water…then, one at a time I peel each egg…the results are good more than 90percent of the time.
Thank you so much for sharing, Pam! 🙂
Once eggs boil for 15 minutes I put my pot of hot water, with the eggs still in it, under cold running water only until the water turns warm the shells perfectly peel off!
Thanks so much for sharing! 🙂
I’ve never been a macaroni salad fan…until now! I decided to make this as part of a rather non-traditional meal for Easter with baked beans and barbecued pulled pork sandwiches. It all turned out great but the macaroni salad was “fire!” as my grandchildren called it. And, I have to say I enjoyed it very much, too. In fact, I had seconds. Sadly, there’s none to eat on today ’cause they took some home with them!
I am so glad that you and your family enjoyed it, Colleen! Thanks for trying my recipe. I am glad I could change your mind about macaroni salad too. 😉
Is this salad macaroni or large elbows?
Hi Candi! The box says macaroni noodles on it. 🙂
Great, the Best.
Your awesome thanks
Thank you, Suzanne! I appreciate it! 🙂