Description
A bright, tangy twist on a picnic classic, this macaroni salad is refreshingly simple and perfect for gatherings.
Ingredients
- 8 oz dry macaroni noodles
- ½ cup finely diced sweet gherkins
- ¾ cup finely diced red bell pepper
- ⅓ cup thinly sliced celery
- ⅓ cup finely diced red onion
- 2 large hard-boiled eggs, finely diced
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 Tbsp sweet pickle juice
- 1 Tbsp red wine vinegar
- 1 Tbsp sugar
- 2 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp garlic powder
- ⅛ tsp crushed red pepper
Instructions
- Cook macaroni in salted water until al dente. Rinse under cold water and toss with olive oil.
- In a large bowl, combine macaroni, gherkins, bell pepper, celery, red onion, and eggs.
- In a separate bowl, whisk all dressing ingredients until smooth.
- Pour dressing over macaroni mix. Toss gently to coat evenly.
- Cover and refrigerate for at least 60 minutes. Stir before serving. Adjust seasoning or dressing if needed.
Notes
Chilling the salad allows flavors to meld. Serve cold and adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling and Mixing
- Cuisine: American