Macaroni Salad
The BEST Macaroni Salad Recipe loaded with elbow macaroni, hard boiled eggs, red bell pepper, onion and dill pickles! All tossed in a creamy, sweet and tangy dressing. The only side dish you'll need for barbecues, parties or get togethers!
Ingredients
- 8 ounces uncooked elbow macaroni
- 3 large hard boiled eggs, whites and yolks separated
- 1 rib celery, diced
- 1/2 cup red onion, diced
- 1 small red bell pepper, diced
- 2 tbsp pickles, diced
- salt and pepper to taste
- fresh chopped parsley for garnish
Dressing
- 1 cup mayonnaise (can also substitute half sour cream or greek yogurt)
- 1 tbsp pickle juice
- 1 tbsp red wine vinegar
- 1/2 tbsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp sugar
Instructions
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Boil noodles according to package instructions. Drain and rinse in cold water.
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Peel the eggs and cut them in half. Chop up the egg whites and transfer the egg yolks to a small bowl and set aside.
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Add the chopped egg whites to a large bowl along with the celery, red onion, bell pepper and pickles. Stir until combined and set aside.
Dressing
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Mash up the egg yolks with a fork then add mayonnaise, pickle juice, vinegar, mustard, garlic, onion powder and sugar to the bowl with the egg yolks. Stir until everything is combined.
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Pour dressing on top of the macaroni salad and toss to coat. Season with salt and pepper to taste.
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Place in the refrigerator for at least an hour before serving. When you are ready to serve sprinkle with fresh chopped parsley for garnish, if desired.
