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Old-Fashioned Macaroni Salad
Creamy, tangy, and packed with crunch, this easy Southern-style macaroni salad is perfect for BBQs, potlucks, and Sunday suppers—just like Grandma used to make.
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Servings: 16
Calories: 342kcal
Ingredients
- 16 ounces dry macaroni noodles
- 1 cup sweet gherkins finely diced
- 2 cups finely diced red bell pepper
- 1 cup celery finely diced
- 1 cup shredded carrot
- 4 green onions thinly sliced
- 4 large hard-boiled eggs finely diced
Macaroni Salad Dressing
- 2 cups Duke’s mayonnaise
- 4 tablespoons sweet pickle juice
- 2 tablespoon apple cider vinegar
- 2 tablespoons granulated sugar
- 4 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
Make the Dressing
- In a medium bowl, whisk together the mayonnaise, sweet pickle juice, apple cider vinegar, sugar, Dijon mustard, salt, pepper, and garlic powder,2 cups Duke’s mayonnaise, 4 tablespoons sweet pickle juice, 2 tablespoon apple cider vinegar, 2 tablespoons granulated sugar, 4 teaspoons Dijon mustard, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder
- Whisk until smooth and fully combined.
Cook the Macaroni
- Bring a large pot of salted water to a boil.
- Cook the macaroni noodles according to package directions until just tender.16 ounces dry macaroni noodles
- Drain completely.
- While the macaroni is still hot, add ½ of the dressing and stir to combine. Cover and let sit while preparing the mix-ins. Stir occasionally while cooling.
Prep the Mix-Ins
- In a large mixing bowl, combine the dressed macaroni, diced sweet gherkins, diced red bell pepper, diced celery, shredded carrot, green onion, and chopped hard-boiled eggs.1 cup sweet gherkins, 2 cups finely diced red bell pepper, 1 cup celery, 1 cup shredded carrot, 4 green onions, 4 large hard-boiled eggs
- Stir everything together until evenly distributed.
Toss and Chill
- Pour the remaining dressing over the macaroni mixture.
- Toss gently but thoroughly until everything is well-coated.
- Cover and refrigerate for at least 1 hour to let the flavors mingle and deepen.
- Stir before serving, taste for seasoning, and enjoy!
Notes
Substitutions:
• Vinegar: red wine vinegar or white vinegar can be used in place of apple cider vinegar.
• Mayo: Any high quality mayonnaise works, though Duke’s gives the best flavor.
• Gherkins: Finely chopped bread and butter pickles can be used instead of sweet gherkins.
• Onions: Red onion can be used in place of green onions. If red onion is too strong, soak in cold water for 10 minutes before adding.
Storage:
• Store in an airtight container in the refrigerator for up to 3 days.
• Not recommended for freezing, as the texture of the pasta and dressing may change.
Nutrition
Serving: 1 serving | Calories: 342kcal | Carbohydrates: 28g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 393mg | Potassium: 189mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2135IU | Vitamin C: 25mg | Calcium: 30mg | Iron: 1mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.