We celebrated the 4th of July at a barbecue with family. My sister in law Nancy brought the most delicious Macaroni Salad to the barbecue. Truth be told I usually go for the potato salad but the Macaroni Salad looked so creamy I had to give it a try.
This is one of those recipes that is so simple and uses the most basic ingredients. I have found over the years that these are the types of recipes that stand the test of time, and prove over and over that good cooking doesn’t require fancy equipment or exotic ingredients to make something truly lip smacking delicious.
It’s also one of those recipes that doesn’t come with exact amounts for the ingredients, but don’t let that stop you from giving this recipe a try. It is very forgiving and you can add more or less of any of the ingredients to suit your tastes.
Don’t care for onions, use less or leave them out. Like your macaroni salad really creamy? Be generous with the mayo. Adjust this recipe to your liking.
Cook macaroni to your preferred doneness. Chop dill pickle, onion, hard boiled eggs and celery. Mix together mayonnaise, mustard and pickle juice.
Nancy told me that adding the pickle juice was the secret ingredient that makes this salad so darn good! And she is right! It has a wonderful tang to it!
Mix the macaroni, dill pickle, onion and celery together. Pour mayonnaise mixture over salad ingredients and fold together. Fold in hard boiled eggs. Salt and pepper to taste.
TIP: Make the salad the day before you are going to serve it, and keep it in the fridge overnight. This allows the macaroni to soak up the wonderful flavors and enhances the taste of the salad.
That’s it! It couldn’t get any easier than that, and you won’t be disappointed, it’s delish!
Nancy’s Marvelous Macaroni Salad
- 1 box Macaroni noodles
- Dill pickle, chopped
- Onion, chopped
- Hard boiled egg, chopped
- Celery, chopped
- Mayonnaise
- Mustard
- Pickle juice
Cook macaroni noodles according to package directions, drain and allow to cool.
While noodles are cooling, chop dill pickle, onion, hard boiled egg(s) and celery.
In a medium bowl, mix together mayonnaise, mustard and pickle juice.
Add the cooked macaroni, chopped pickle, onion, egg and celery. Stir in the mayo mixture.
Salt and pepper to taste.
Refrigerate overnight.
As if this wasn’t good enough, Nancy shared that she switches out the macaroni noodles for cooked, cubed potatoes, and voila! A delicious potato salad! Two delicious recipes for the price of one.
I encourage you to give this recipe a try! It’s a perfect side to bring to summer get togethers. It can be made ahead and tastes delicious. Tangy, creamy and refreshing. That’s what I call a perfect recipe in my book!
This looks and sound yummy! Thanks for sharing it!