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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Leslie Sease
Far and away the best macaroni salad ever! Easy to make and wonderful to eat. Bright and colorful for the 4th of July gathering. Yum!
Cheryl
I would not change one thing! I doubled exactly, it is fabulous!!!!! I am not a fan of the sweet pickle but I took a leap of faith and I am never making macaroni salad any other way!!! Just a great recipe! Thank you so very much for posting this gem 🤗
Natasha Wilczak
Delicious recipe! Just finished making it and can’t wait to serve it tomorrow for our 4th of July party! Although I switched up the elbow pasta to an Italian organic curly pasta which works nicely coating the pasta well!
Gayle
Would using kosher dill pickles and juice make a big difference from sweet pickles?
Sam
Hi Gayle! It will certainly change the flavor, but many people have used dill pickles and been very happy with it. 🙂
Kris
Needing to go dairy and soy free for this, if I leave out the sour cream will it fundamentally change the salad?
Sam
Hi Kris! The flavor will definitely change, but it should still work. 🙂
Tessa
If you need dairy-free due to lactose intolerance Green Valley lactose-free sour cream.
Cathy
I made this last year for our Labor Day BQ it was a huge hit & absolutely delicious! I do not prefer celery lol do I added a teaspoon of celery seed to my mixture instead. I am making this again for our block party it is amazing thank you ❤️
Kim Knutsen
Unbelievable!!! Best we’ve had!! I have a “picky eater husband” and he LOVES IT!!!
Sharon
best ever! used balsamic vinegar instead of red wine, excellent
Laura DeLange
Absolutely delicious.
Did exactly what the recipe called for.
Will be making this again
Lynne
Excellent dish. Seconds requested. A keeper. Followed recipe exactly.
Kathy
Sorry, I was disappointed. For me I would have to tweak the recipe before I make it again. Too much sugar and too much Dijon mustard for me.
Kathy
Verna
What type of salt do you use in your recipes? Table, sea or kosher?
Sam
Hi Verna! Always table salt, unless otherwise indicated. 🙂
j. cofell
Delicious and easy to make…
Emily @ Sugar Spun Run
We’re so happy you enjoyed it!
Lorin Brown
We made the Mac Salad dressing and it was a winner.
The sour cream and Dijon mustard made it a hit.
Thank you, Lorin B.
Lynn Freed
Best salad ever..,,guests kept requesting recipe.,,,I leave out sour cream and sugar but add salmon….a keeper
Leah Ann
Fantastic dressing – loved the idea of using different types of pickles and not relish!
Fran
How much would I need to make to serve 25 people? It’s fir a family reunion and there will be other food.
Sam
Hi Fran! This recipe makes about 6 cups, which I’d say reasonably serves 6-8 people.
Brenda Henson
Best ever recipe for macaroni salad. I had always found mac salad too blah for my taste, but made it for my husband who is a big fan. We both agree this recipe sings on the tongue!