Description
A classic and creamy macaroni salad that is perfect for summer picnics and potlucks. This recipe features a tangy dressing with a mix of crunchy vegetables and eggs, all tossed with al dente macaroni.
Ingredients
Scale
Main Ingredients:
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- ½ cup celery (finely chopped)
- ½ cup red bell pepper (finely chopped)
- ¼ cup red onion (finely chopped)
- ¼ cup sweet pickle relish
- 2 hard-boiled eggs (chopped)
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Macaroni: Cook macaroni according to package instructions, drain, rinse under cold water, and cool completely.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, sour cream, mustard, vinegar, sugar, garlic powder, salt, and pepper until smooth.
- Combine Ingredients: Add macaroni, celery, bell pepper, onion, relish, and eggs to the bowl. Stir well to coat everything in the dressing.
- Chill and Serve: Cover and refrigerate for at least 1 hour. Garnish with parsley before serving.
Notes
- For extra tang, add pickle juice or more vinegar.
- This salad tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
