Tangy Pickle Macaroni Salad: A Refreshing Twist on a Classic Side Dish
A creamy and tangy macaroni salad with a unique pickle twist! Perfect for BBQs, potlucks, or as a refreshing side dish for any meal.
Equipment
- Large Pot
- Mixing Bowls
- Whisk
- Wooden Spoon
- Colander
Ingredients
For the Salad
- 2 cups elbow macaroni, uncooked
- 1 cup diced dill pickles
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped optional
For the Dressing
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp pickle juice from the jar
- 1 tsp sugar optional, for balance
- to taste salt and pepper
For Garnish
- fresh dill or parsley optional
- extra pickle slices
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, and sugar (if using). Season with salt and pepper to taste.
- Add the cooked macaroni, diced pickles, celery, red onion, and hard-boiled eggs (if using) to the dressing. Gently toss until everything is well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a quick stir. Garnish with fresh dill or parsley and extra pickle slices for a beautiful presentation.
Video
Notes
For best results, use high-quality pickles and chill the salad for at least an hour before serving. This salad can be stored in the fridge for up to 3-4 days.
