When I went to Hawaii I tried Macaroni Salad for the first time. For the most part, I really liked it but there were a few things I wanted to tweak and see if I could make it even better. And in my opinion, I did just that! So what’s different about this macaroni salad than most? It’s the dill. I really do not like sweet relish. I never have and I never will. But give me dill relish and I will put it on everything! So my macaroni salad is filled with dill and not sweet relish. And guess what? It’s a hit! Every time I bring it with me to a potluck or BBQ it goes. I never have leftovers to take home.
To make a delicious batch of my Midwest Macaroni Salad you will need the following –
Main Salad
8 oz of Macaroni Noodles
1/2 C diced Dill Pickles or Dill Relish
3/4 C Red Bell Pepper, diced
1/3 C Celery, diced
1/3 C Red Onion, diced
2 Eggs, boiled and diced
Salad Dressing
3/4 C Mayonnaise
1/4 C Sour Cream
2 tbsp Dill Pickle Juice
1 tbsp Red Wine Vinegar
1 tbsp Sugar
2 tsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Black Pepper
1/8 tsp Garlic Powder
Prep Work is your friend.
A little prep will make this recipe come together fairly quickly.
First, cook the macaroni noodles per the box directions. I did mine with the middle time. So not al dente but firm. Once the noodles are cooked, drain and rinse them with cold water to stop the cooking. Then drizzle a little olive oil on the noodle and stir so the noodles do not stick together.
Dice up your pickles, onion, bell pepper, celery, and egg while you are waiting for the noodles to cool
Once the noodles are cool it’s time to make the macaroni salad!
In a large bowl combine the macaroni noodles, pickles, red pepper, celery, red onion and eggs. Mix to combine.
In a medium size bowl combine the mayonnaise, sour cream, pickle juice, red wine vinegar, sugar, mustard, salt, pepper, and garlic powder. Stir until smooth.
Pour the salad dressing mixture over the noodle mixture and stir until combined.
Cover and place in the fridge for at least 1 hour before serving.
Give it a good stir before serving and enjoy!
Be sure to check out some of our other salad recipes. Every recipe on Peyton’s Momma has been tried by Peyton’s Momma so you know they are delicious!
Midwest Macaroni Salad
Ingredients
- 8 oz Macaroni Noodles
- 1/2 C Dill Pickles, diced or Dill Relish
- 3/4 C Red Bell Pepper, diced
- 1/3 C Celery, diced
- 1/3 C Red Onion, diced
- 2 large Hard Boiled Eggs, diced
- 3/4 C Mayonnaise
- 1/4 C Sour Cream
- 2 TBSP Dill Pickle Juice
- 1 TBSP Red Wine Vinegar
- 1 TBSP Sugar
- 2 tsp Dijon Mustard
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/8 tsp Garlic Powder
Instructions
- Prep Work is your friend.A little prep will make this recipe come together fairly quickly.First, cook the macaroni noodles per the box directions. I did mine with the middle time. So not al dente but firm. Once the noodles are cooked, drain and rinse them with cold water to stop the cooking. Then drizzle a little olive oil on the noodle and stir so the noodles do not stick together.Dice up your pickles, onion, bell pepper, celery, and egg while you are waiting for the noodles to coolOnce the noodles are cool it's time to make the macaroni salad!In a large bowl combine the macaroni noodles, pickles, red pepper, celery, red onion and eggs. Mix to combine.In a medium size bowl combine the mayonnaise, sour cream, pickle juice, red wine vinegar, sugar, mustard, salt, pepper, and garlic powder. Stir until smooth.Pour the salad dressing mixture over the noodle mixture and stir until combined.Cover and place in the fridge for at least 1 hour before serving.Give it a good stir before serving and enjoy!
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