I stumbled upon a photo of macaroni salad this morning and had an immediate craving. Shame on you, Pinterest. Normally I can subdue these cravings, but with thoughts of summer swirling in my head, the desire to whip up a batch of macaroni salad was too powerful to resist.
Also, as some of you have noticed, I’ve been a really bad blogger lately. I’m really sorry about that. Unfortunately, I have yet to figure out the root of my lack of motivation and creative rut. So I figured that since I need to eat, and working in the kitchen is always comforting, why not start there.
Sidenote: If you’re looking for more classic, easy, and delicious appetizer recipes, check out the IBC Archives HERE.
Believe it or not, I’ve never made macaroni salad before. That’s kind of weird, right? To be honest, I was actually intimidated to tackle this today. I seem to fear staple recipes such as this that people have come to know and love. Everyone has their favorite way to make macaroni salad and anything but their favorite is blasphemy. My dad, for example, makes an amazing macaroni salad. It’s no frills and swimming (in a really good way) in Miracle Whip. I love the stuff as does the rest of my family.
I also have a fondness for more traditional / old-fashioned macaroni salad. The kind made with real mayonnaise. That’s what this recipe calls for. However, there are a few special ingredients, that in my opinion, make this particular salad bold and special. Those ingredients include sweet pickle juice, sugar, and fresh dill. They really make all the difference. Trust me.
Initially, I thought about naming this recipe The Best Ever Macaroni Salad. However, that’s a lot of pressure for a salad. Instead, I decided on Really Good Macaroni Salad. Give it a try. I’m sure you’ll agree. (Check out more of my favorite appetizer recipes HERE.)
Here's what you will need:
2/3 cup mayonnaise
1/2 cup sour cream
2 teaspoons Dijon mustard
4 teaspoons sweet pickle juice
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
6 cups elbow macaroni (1 lb box, cooked)
1/2 large white onion, finely chopped
4 celery stalks, finely chopped
5-6 sweet pickles, finely chopped
4 hard-boiled eggs, chopped
1 cup green olives (pimento-stuffed), sliced in half
1 tablespoon fresh dill, chopped
Additional fresh dill for garnish
Begin by cooking the macaroni according to the package directions. Cook al dente. Drain and rinse under cold running water. Set aside..
For the dressing, in a medium-size bowl, whisk together the mayonnaise, sour cream, mustard, pickle juice, sugar, salt, and pepper. Whisk until combined.
In a large bowl, add the macaroni, onion, celery, pickles, green olives, and dressing. Stir well to coat. Then add the hard-boiled eggs and dill. Stir again to coat. Add extra salt or pepper to taste. Chill in the refrigerator or transfer to a serving bowl. Garnish with fresh dill before serving.
Want more salad recipes? Check out my favorites below: