Macaroni Salad
We could call it pasta salad, but it's really just old-fashioned, picnic-style macaroni salad. It's a little on the sweet side, because that's how we like it. Feel free to adjust the sugar or the "pickle juice" to your taste.
Ingredients
- 2 cups uncooked, elbow macaroni
- 1 medium onion, diced
- 2 stalks celery, diced
- 4-6 sweet pickles, chopped
- 2-3 hard boiled eggs, chopped
- 2/3 cup mayonnaise
- 2 tbsp vinegar
- 2 tbsp liquid from the pickle jar
- 1/4 cup sugar
- 2 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika, plus more for sprinkling
Instructions
- Cook macaroni according to package directions. Drain and rinse in cold water.
- In a large bowl, combine onion, celery, pickles and eggs. Add the macaroni.
- In a small bowl, combine remaining ingredients to create a dressing. Pour over macaroni mixture and toss to coat. Salad will be very wet.
- Refrigerate for more than four hours, or overnight. Sprinkle with a dusting of paprika prior to serving.
Notes
- Salad will be very wet when dressing is added. Much of the dressing will be absorbed while salad refrigerates.