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Really Good Macaroni Salad


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  • Dressing:
  • 2/3 cup mayonnaise
  • 1/2 cup sour cream
  • 2 teaspoons Dijon mustard
  • 4 teaspoons sweet pickle juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 cups elbow macaroni (1 lb box, cooked)
  • 1/2 large white onion, finely chopped
  • 4 celery stalks, finely chopped
  • 5-6 sweet pickles, finely chopped
  • 4 hard-boiled eggs, chopped
  • 1 cup green olives (pimento-stuffed), sliced in half
  • 1 tablespoon fresh dill, chopped
  • Additional fresh dill for garnish



Step 1

Begin by cooking the macaroni according to the package directions. Cook al dente. Drain and rinse under cold running water. Set aside..

For the dressing, in a medium-size bowl, whisk together the mayonnaise, sour cream, mustard, pickle juice, sugar, salt, and pepper. Whisk until combined.

In a large bowl, add the macaroni, onion, celery, pickles, green olives, and dressing. Stir well to coat. Then add the hard-boiled eggs and dill. Stir again to coat. Add extra salt or pepper to taste. Chill in the refrigerator or transfer to a serving bowl. Garnish with fresh dill before serving.


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