A twist on a classic macaroni salad using dill pickle instead of sweet pickle.
Prep Time20 minutesmins
Cook Time11 minutesmins
Chill1 hourhr
Course: Salad, Side Dish
Cuisine: American
Keyword: macaroni salad, potluck, summer salad
Servings: 6cups
Ingredients
8ozMacaroni Noodles
1/2CDill Pickles, diced or Dill Relish
3/4CRed Bell Pepper, diced
1/3CCelery, diced
1/3CRed Onion, diced
2largeHard Boiled Eggs, diced
3/4CMayonnaise
1/4CSour Cream
2TBSPDill Pickle Juice
1TBSPRed Wine Vinegar
1TBSPSugar
2tspDijon Mustard
1/4tspSalt
1/4tspBlack Pepper
1/8tspGarlic 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!