Ah, macaroni salad—an old friend at summer barbecues and potlucks, right? I can still remember the first time I tasted it; the creamy tang of mayo mixed with the crunch of veggies. It’s like a picnic in a bowl.
My aunt used to make it with a dash of paprika, and somehow, that made all the difference. Today, it feels like everyone’s adding their twist—have you tried it with avocado yet? Pure magic.
Steps
- Cook the macaroni noodles following the package directions. Once cooked, drain the noodles and rinse them with cold water. Drizzle with olive oil and gently stir to prevent sticking.
- In a large mixing bowl, combine the cooked macaroni, diced sweet pickles, red bell pepper, celery, red onion, and finely chopped hard boiled eggs. Stir until all ingredients are evenly mixed.
- To prepare the dressing, whisk together mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and optional crushed red pepper in a separate bowl until smooth.
- Pour the dressing over the macaroni mixture and toss everything together until well-coated. Ensure all ingredients are evenly covered with the dressing.
- For optimal taste, cover the bowl and let the salad chill in the refrigerator for at least one hour. Before serving, give it another stir to ensure everything is mixed well, then enjoy!
Ingredients
- 8 oz dry elbow macaroni noodles (227g)
- ½ cup finely diced sweet gherkins, approximately 4-6 gherkins (80g)
- ¾ cup finely diced red bell pepper, about half a pepper (100g)
- ? cup thinly sliced celery, approximately 1-2 stalks (55g)
- ? cup finely diced red onion (45g)
- 2 large hard boiled eggs, finely diced
- ¾ cup mayonnaise, preferably olive oil mayo (175g)
- ¼ cup sour cream (70g)
- 2 tablespoons sweet pickle juice
- 1 tablespoon red wine vinegar (alternative: white wine or apple cider vinegar)
- 1 tablespoon granulated sugar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ? teaspoon garlic powder
- ? teaspoon crushed red pepper (optional)
Nutritional Values
Calories: 2448kcal | Carbohydrates: 216g | Protein: 48g | Fat: 150g | Saturated Fat: 30g | Trans Fat: 6g | Cholesterol: 474mg | Sodium: 2778mg | Potassium: 1260mg | Fiber: 12g | Sugar: 48g | Vitamin A: 5304IU | Vitamin C: 150mg | Calcium: 264mg | Iron: 6mg
FAQ
- How long can Macaroni Salad be stored?
- Macaroni salad can be kept in the fridge for up to five days if stored in an airtight container. It’s best to chill it for at least an hour before serving, but avoid leaving it out at room temperature for too long, especially in hot weather.
- What are the key ingredients for Macaroni Salad?
- Essential ingredients for a classic macaroni salad include elbow macaroni, sweet pickles, red pepper, celery, red onion, hard-boiled eggs or cheddar cheese, and a creamy mayo-based dressing.
- Can I customize the Macaroni Salad?
- Yes, you can customize the salad by adding your preferred ingredients. Some popular variations include using green onions instead of red onions or adding paprika to the dressing.
- How do you make the dressing for Macaroni Salad?
- To make the dressing, mix mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and optional crushed red pepper until well combined. Pour it over the salad ingredients and mix thoroughly.
- What can be served with Macaroni Salad?
- Macaroni salad pairs well with BBQ dishes like pulled chicken and complements other sides such as deviled eggs, making it a great choice for picnics and potlucks.
Tips
- Chill Before Serving: For the best flavor, refrigerate the macaroni salad for at least an hour before serving. This allows the flavors to meld together and enhances the taste.
- Prevent Sticky Noodles: After cooking the macaroni, rinse it with cold water and drizzle with a teaspoon of olive oil. This step helps to keep the noodles from sticking together as they cool.
- Vinegar Substitutes: If you don’t have red wine vinegar available, you can substitute it with white wine vinegar or apple cider vinegar without compromising the taste of the dressing.
- Customize Your Ingredients: Feel free to adjust the recipe to your taste. Some people prefer using green onions instead of red, or adding a touch of paprika to the dressing for an extra kick.
Equipment
- Medium-sized Whisk – For combining the dressing ingredients.
- Large Mixing Bowl – To mix the macaroni salad ingredients.
- Medium-sized Mixing Bowl – For preparing the macaroni salad dressing.
- Fine Mesh Sieve or Colander – For draining the cooked macaroni.
- Set of Measuring Spoons – For precise measurement of ingredients like vinegar, sugar, mustard, etc.
