Classic Macaroni Salad Creamy (Print-Friendly Version)
Tender macaroni, crisp veggies, and creamy dressing create a savory, tangy side perfect for any summer gathering.
# Ingredients:
→ Dressing
01 -
⅔ cup mayonnaise
02 -
⅓ cup sour cream
03 -
3-4 tablespoons pickle juice
04 -
1 tablespoon yellow mustard
05 -
2 teaspoons granulated sugar
06 -
¼ teaspoon garlic powder
07 -
Salt and pepper to taste
→ Salad
08 -
½ pound elbow macaroni, cooked, drained, and rinsed under cold water
09 -
1 red bell pepper, finely diced
10 -
⅓ cup red onion, finely diced
11 -
2 ribs celery, finely diced
12 -
1 medium carrot, peeled and coarsely grated
13 -
⅓ cup sweet pickles, finely diced
14 -
4 large eggs, hard-boiled, cooled, peeled, and diced
# Steps:
01 -
Mix mayonnaise, sour cream, pickle juice, yellow mustard, granulated sugar, garlic powder, and salt and pepper in a large bowl until smooth.
02 -
Add elbow macaroni, red bell pepper, red onion, celery, carrot, sweet pickles, and chopped eggs to the dressing. Mix well and adjust seasoning to taste.
03 -
Refrigerate for at least 20 minutes or up to overnight. Add extra dressing if needed before serving.
# Notes:
01 -
Refrigerate macaroni salad for up to 3-4 days. Add more mayo or sour cream if it becomes too dry.
02 -
Prepare up to a day in advance. Let the salad sit at room temperature for 5 minutes before serving and adjust seasoning.
03 -
Keep macaroni salad chilled at 40°F or below if serving outdoors, and limit exposure beyond 2 hours.