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Macaroni Salad
The Kelly Kitchen

Macaroni Salad

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This Macaroni Salad is the perfect side for those summer BBQs! It combines elbow macaroni, hard boiled eggs, celery, and sweet pickles with a creamy, bright mayonnaise sauce.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 12
Course: Side Dish, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 (16 oz) box elbow macaroni
  • 2 Tbsp fresh parsley, chopped
  • 1 cup celery, chopped (about 3-4 stalks)
  • 5 hard boiled eggs, finely chopped
  • ½ cup red onion, minced
  • ¾ cup sweet pickles, chopped
DRESSING
  • 2 cups mayonnaise
  • ½ cup sour cream
  • ¾ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • ¼ cup sweet pickle juice
  • 2 Tbsp red wine vinegar
  • 1 ½ Tbsp Dijon mustard
  • 1 ½ Tbsp granulated sugar

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

  1. Cook elbow macaroni according to the instructions on the box. Drain, rinse with cold water, and place in a large bowl. Add a tiny bit of olive oil to the macaroni and stir to prevent noodles from sticking to each other.
  2. Add parsley, celery, eggs, onion, and sweet pickles to the macaroni. Stir and set aside.
  3. DRESSING: In a medium bowl, mix mayonnaise, sour cream, salt, pepper, garlic powder, sweet pickle juice, red wine vinegar, Dijon mustard, and sugar together thoroughly. Add to the macaroni and stir until everything is coated.
STORAGE
  1. Cover and refrigerate for at least 1-2 hours prior to serving. Store covered in the refrigerator for up to 5 days.

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