Macaroni Salad with Pickles
You can double or triple this recipe and make enough for a crowd of hungry friends. The creamy mayonnaise dressing has sour cream, sweet pickle juice and mustard stirred in.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1(16 ounce) package macaroni
- 4eggs
- 1cup mayonnaise
- ½cup sour cream
- 1teaspoon salt, or to taste
- ¼teaspoon ground black pepper, or to taste
- ¼teaspoon ground mustard
- 2tablespoons sweet pickle juice
- 2tablespoons celery seed
- 1cup chopped celery
- ½cup chopped red onion
- ½cup pimento-stuffed green olives
- ¼cup chopped sweet pickle
- 2carrots, grated
- 1green bell pepper, chopped
Instructions
Step 1
Cook pasta in a large pot of boiling water until al dente. Drain; rinse with cold water. Set aside.Step 2
Meanwhile, place eggs in a saucepan, and fill with enough cold water to cover eggs completely by about 1 inch. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 20 minutes. Immediately remove from hot water and cool in an ice water bath. When cool enough to handle, peel and chop eggs.Step 3
In a medium bowl, mix together mayonnaise, sour cream, dry mustard, sweet pickle juice, and celery seed. Season with salt and black pepper.Step 4
In a large bowl, combine drained pasta, celery, onion, olives, sweet pickles, carrots, green pepper, and chopped eggs. Stir in dressing, and mix well. Refrigerate before serving.