Macaroni Salad With Pickle Relish
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 rubber spatula or large spoon
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 8 ounce elbow macaroni dried
- 1 tablespoon kosher salt for pasta water
- 1/2 cup mayonnaise full-fat
- 2 tablespoon sour cream optional
- 2 tablespoon yellow mustard prepared
- 3 tablespoon sweet pickle relish
- 1 tablespoon dill pickle relish optional
- 1 tablespoon pickle juice from jar
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 2 large hard-boiled eggs peeled and chopped
- 1/2 cup celery finely diced
- 1/3 cup red onion finely diced
- 1/3 cup red bell pepper finely diced
- 1 tablespoon fresh parsley finely chopped
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon kosher salt, and cook the elbow macaroni according to package directions until just al dente.
- Drain the macaroni in a colander, rinse under cold water to stop cooking, and drain very well.
- In a small mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, sweet pickle relish, dill pickle relish, pickle juice, sugar, 1/2 teaspoon kosher salt, and black pepper until smooth.
- In a large mixing bowl, combine the cooled macaroni, chopped hard-boiled eggs, celery, red onion, red bell pepper, and parsley.
- Pour the dressing over the macaroni mixture and gently fold with a rubber spatula until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover the bowl and refrigerate the macaroni salad for at least 1 hour to chill and allow the flavors to meld.
- Stir the salad just before serving, adding a splash more pickle juice or a spoonful of mayonnaise if it seems dry, then serve cold.
Notes
For best results, make this salad a few hours ahead so the pasta can fully absorb the dressing and relish flavors without becoming mushy—rinsing and thoroughly draining the macaroni keeps the texture pleasantly firm. Finely dicing the vegetables ensures every bite is balanced and easier to eat, and you can adjust the tanginess by playing with the ratio of sweet to dill relish or adding a bit more mustard. If serving outdoors, keep the salad chilled over ice or return it to the fridge within an hour for food safety. Leftovers usually taste even better the next day; just loosen with a spoonful of mayonnaise or pickle juice before serving if it has thickened in the fridge.
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