The other night I went to make a potato salad and realized that I didn’t have any potatoes! So I decided to make this easy classic macaroni salad instead, and it turned out great. I forgot how good old-fashioned macaroni salad can be. It’s perfect for summer barbecues.
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You can use either sweet pickles or dill pickles for this recipe. I used dill pickles, but some people like sweet pickles better. It’s your choice.
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Easy Macaroni Salad
- 8 oz. elbow macaroni noodles
- 1/2 cup chopped pickles (sweet or dill)
- 1/2 c. chopped bell pepper
- 1/3 c. chopped celery (optional)
- 1/3 c. chopped red onion
- 2 eggs, hard boiled
- 3/4 c. mayonnaise
- 1/4 c. sour cream
- 2 tbsp. pickled juice
- 1 tbsp. sugar
- 1 tbsp. red wine vinegar
- 2 tsp. dijon mustard
- 1/8 tsp. garlic powder
- Salt and pepper to taste
Boil macaroni noodles according to the directions on the package. Drain and rinse with cold water.
To chop my vegetables I use this really handy vegetable chopper that I got from Amazon. It is really easy to use and clean. I use it all the time. I even used it to chop the eggs!
In a medium sized bowl, mix together cooked macaroni noodles, pickles, bell peppers, celery, onions, and eggs.
Whisk the dressing ingredients together in a separate bowl. This mini-whisk makes whisking tasks like this quick and easy. I love it!
Pour the salad dressing over the pasta mixture and mix well. Refrigerate for an hour or so before serving.
I love using duck eggs for recipes like this. We raise chickens and ducks, so I am always looking for recipes to use up my duck eggs. The duck eggs work great in this recipe.
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