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–+ servings
creamy macaroni with dill

Macaroni Salad With Dill Relish

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 Measuring spoons set
  • 1 Mixing spoon

Ingredients
  

  • 12 ounce elbow macaroni dry
  • 1 tablespoon kosher salt for pasta water
  • 3/4 cup mayonnaise full-fat
  • 1/4 cup sour cream full-fat
  • 2 tablespoon Dijon mustard smooth
  • 3 tablespoon dill relish drained
  • 2 tablespoon dill pickle juice from jar
  • 2 tablespoon apple cider vinegar unseasoned
  • 1 teaspoon granulated sugar or to taste
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 stalks celery finely diced
  • 1/2 small red onion finely minced
  • 1/2 red bell pepper finely diced
  • 3 hard-boiled eggs peeled and chopped
  • 2 tablespoon fresh dill finely chopped
  • 1 tablespoon fresh parsley optional; finely chopped

Instructions
 

  • Bring a large pot of water to a rolling boil and season it with 1 tablespoon of kosher salt.
  • Add the elbow macaroni to the boiling water and cook according to package directions until just al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and let it drain very well.
  • In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, dill relish, pickle juice, apple cider vinegar, sugar, 1/2 teaspoon kosher salt, and black pepper until smooth.
  • Taste the dressing and adjust seasoning with additional salt, pepper, or sugar as desired.
  • Add the cooled, well-drained macaroni to a large mixing bowl.
  • Add the diced celery, minced red onion, diced red bell pepper, chopped hard-boiled eggs, fresh dill, and parsley (if using) to the bowl with the macaroni.
  • Pour the dressing over the macaroni mixture and gently stir until everything is evenly coated.
  • Cover the bowl tightly and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld.
  • Before serving, stir the salad, taste again, and adjust seasoning with more salt, pepper, or a splash of pickle juice if needed.

Notes

For best flavor, chill the salad longer—up to overnight—so the pasta fully absorbs the dressing, and if it seems dry before serving, loosen it with an extra spoonful of mayonnaise or a splash of pickle juice. Dice the vegetables very finely so they distribute evenly and don’t overpower each bite, and make sure the pasta is completely cool and well-drained to prevent a watery dressing. You can swap some mayo for Greek yogurt for a lighter version, leave out eggs for an egg-free salad, or add extras like peas, shredded carrot, or cubed cheddar for more texture. Always taste and adjust the seasoning after chilling, since cold temperatures can dull flavors, and keep the salad well-chilled if serving outdoors to maintain both safety and texture.
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