Description
Classic dill pickle macaroni salad is a creamy, tangy twist on a potluck favorite. With crunchy dill pickles, tender pasta, and a flavorful dressing, this chilled salad is perfect for BBQs, picnics, and everyday meals. It’s simple to make, easy to customize, and always a crowd-pleaser.
Ingredients
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2 cups elbow macaroni, uncooked
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3/4 cup chopped dill pickles
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1/2 cup mayonnaise
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1/4 cup sour cream
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1 tablespoon yellow mustard
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1 tablespoon white vinegar
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1/4 cup finely chopped red onion
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1/2 cup chopped celery
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2 tablespoons fresh dill, chopped (or 1 tsp dried dill)
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Salt and pepper to taste
Optional Add-ins:
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2 hard-boiled eggs, chopped
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1/2 cup cheddar cheese cubes
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1/4 cup green peas
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1/4 cup shredded carrots
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2 tablespoons chopped green onions
Instructions
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Cook the macaroni in salted water until tender. Drain and rinse with cold water. Let cool.
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In a large bowl, mix mayonnaise, sour cream, mustard, vinegar, dill, salt, and pepper. Stir until smooth.
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Add cooled macaroni, pickles, celery, red onion, and any optional add-ins.
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Toss gently to coat everything in the dressing.
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Cover and chill for at least 1 hour. Stir before serving.
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Garnish with extra dill if desired.
Notes
For stronger flavor, add a tablespoon of pickle juice to the dressing.
Use full-fat or light mayo and sour cream, depending on your preference.
Don’t freeze this salad—it’s best served fresh.
Store leftovers in the fridge in a sealed container for up to 4 days.
Tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilled – No-Cook Final
- Cuisine: American