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A vibrant classic macaroni salad recipe with colorful vegetables in a teal bowl.

Classic Creamy Macaroni Salad

This classic macaroni salad is creamy, tangy, and packed with flavor. It’s the perfect nostalgic side dish for picnics, potlucks, and BBQs — and easy enough for anyone to make.
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Course: Salad, Side Dish
Cuisine: American, BBQ
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz dry macaroni noodles (227g)
  • ½ cup finely diced sweet gherkins (80g)
  • ¾ cup finely diced red bell pepper (100g)
  • ⅓ cup thinly sliced celery (55g)
  • ⅓ cup finely diced red onion (45g)
  • 2 large hard-boiled eggs, finely diced
  • ¾ cup mayonnaise (175g)
  • ¼ cup sour cream (70g)
  • 2 Tbsp sweet pickle juice (from gherkin jar)
  • 1 Tbsp red wine vinegar
  • 1 Tbsp granulated sugar
  • 2 tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ⅛ tsp garlic powder
  • ⅛ tsp crushed red pepper (optional)

Equipment

  • Large pot For boiling pasta
  • Colander To drain macaroni
  • Large mixing bowl To combine salad
  • Medium bowl For mixing dressing
  • Sharp knife To dice vegetables
  • Cutting Board For prepping ingredients
  • Whisk For blending dressing

Method
 

  1. Cook macaroni until al dente according to package instructions. Drain and rinse with cold water to stop cooking.
  2. Drizzle with 1 tsp olive oil to prevent sticking. Set aside.
  3. Finely dice the gherkins, red bell pepper, celery, and red onion. Chop the hard-boiled eggs.
  4. In a large bowl, combine macaroni, vegetables, and eggs. Stir to mix evenly.
  5. In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, vinegar, sugar, mustard, and seasonings until smooth.
  6. Pour dressing over the salad and stir gently until all ingredients are evenly coated.
  7. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
  8. Stir before serving and adjust seasoning if needed. Serve chilled.

Notes

Customize with your favorite vegetables, herbs, or proteins. Try replacing half the mayo with Greek yogurt for a lighter version. Make ahead and chill overnight for best flavor.