Macaroni Salad
Macaroni Salad is one of the best recipes for summer potlucks. This creamy, simple, old fashioned recipe is full of veggies for added flavor and crunch!
Servings: 8 servings
Equipment
Ingredients
Macaroni Salad:
- 8 ounces elbow macaroni noodles
- 1/4 cup cornichons diced
- 3/4 cup green bell pepper diced
- 3/4 cup celery diced (I used 3 stalks)
- 1/2 cup red onion diced (I used one small red onion)
- 2 large carrots peeled and shredded
Dressing:
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons cornichon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
Instructions
- Bring large pot of salted water to a boil. Cook 8 ounces elbow macaroni noodles just to the al dente stage. You want them to be cooked but still have a nice, tender bite to them. Allow to cool.
- In a large bowl, combine cooked macaroni with remaining salad ingredients.1/4 cup cornichons, 3/4 cup green bell pepper, 3/4 cup celery, 1/2 cup red onion, 2 large carrots
- To make dressing, whisk together all dressing ingredients until well combined. Add to salad and toss to coat. Taste and adjust seasonings, if needed.3/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons cornichon juice, 1 tablespoon apple cider vinegar, 1 tablespoon granulated sugar, 2 teaspoons dijon mustard, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/8 teaspoon red pepper flakes
- Serve immediately or refrigerate until ready to serve. Enjoy!
Video
Nutrition
Calories: 278kcal | Carbohydrates: 26g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 539mg | Potassium: 131mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3180IU | Vitamin C: 13.4mg | Calcium: 23mg | Iron: 0.5mg