With simple ingredients and a homemade creamy dressing, this Macaroni Salad with Egg is truly a tried and true recipe. Perfect for summer potlucks and great for making in advance.
5 STAR REVIEWS
Is there anything that says “summer potluck” quite like a classic macaroni salad? From the time I was little, this salad with elbow macaroni, egg, and a creamy dressing has been a staple at every potluck or summer BBQ. Sometimes we were the guests arriving with a heaping bowl, and sometimes it was someone else bringing it, but it was always there.
Since it’s a great dish to make in advance, this macaroni salad with egg fits perfectly into a lazy summer day schedule. No need to rush to put something together at the last minute. You can easily prepare it the night before and have it ready to go the next day.
Helpful Tips & Variations
- Don’t overcook the pasta. Mushy pasta is a no-go when it comes to macaroni salad so be sure to cook your noodles al dente or just a tiny bit more. Rinse under cold water to prevent them from continuing to cook.
- Dice all ingredients small. Everything except for the pasta should be diced small, just bigger than the size of peas. Then you’ll get a little bit of everything in every bite.
- Chill for at least an hour. For the best flavor, allow at least 1 hour for the salad to chill before serving. Just cover the bowl and place it in the fridge until it’s time to eat. Stir one last time before serving.
- Hard-boiled eggs. Make perfect hard boiled eggs ahead of time so that they are able to cool.
- Add more vegetables. Peas or capers can make great additions.
- Add some fresh or dried herbs. Parsley, chives, and dill work well.
- Turn it into a tuna macaroni salad. Just stir in a can of drained tuna.
- Spice it up. A splash of hot sauce can easily add some heat.
- Add in some meat. For a heartier salad, you can mix in chopped ham or cooked chicken. Crispy bacon crumbles are also a yummy addition.
Classic Macaroni Salad
Ingredients
For the Salad
- 8 ounces dried macaroni pasta
- 1/2 red bell pepper , diced small (about 3/4 cup)
- 2 stalks celery , diced small
- 1/3 cup red onion , finely diced
- 5 sweet gherkins , finely diced
- 4 ounces cheddar cheese , cubed small
- 2 hard boiled eggs , peeled and finely diced
For the Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons sweet pickle juice
- 1 tablespoon cider vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika , optional
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni al dente according to package instructions. Drain and rinse with cold water, then toss with a teaspoon or 2 of olive oil to prevent sticking while you prepare the rest of the salad.
- In a large mixing bowl, combine cooked pasta, bell pepper, celery, red onion, gherkins, cheddar cheese, and eggs. Set aside and prepare the dressing.
- In a medium mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, cider vinegar, granulated sugar, mustard, salt, pepper, and garlic powder until combined and smooth.
- Pour dressing over pasta and toss until everything is well coated.
- Garnish with just a sprinkle of paprika before serving, if desired.
Nutrition
Other Notes
Serving Suggestions
If you’re wondering what to eat with macaroni salad…well, that answer is, anything! Macaroni salad pairs well with nearly any summer potluck or BBQ dish, especially if it comes off the grill. Serve this as a side dish to Turkey Burgers, Spiral Hot Dogs, Grilled Flank Steak, or Grilled Chicken Breasts.
Make Ahead and Storing Leftovers
- Make ahead. You can easily assemble this salad the night before and have it ready to go the next day.
- How long does macaroni salad last? Macaroni salad with egg should be stored in an airtight container in the refrigerator and will keep for 3-5 days. Do not leave this salad out at room temperature or, worse, out in the sun. If you think it might have been left out for too long, your best option is to toss it. Mayo-based dressings do not do well in the heat.
- Can you freeze macaroni salad? I don’t recommend it. Salads with a mayonnaise base tend not to freeze well, as the sauce may separate. You can technically freeze the salad and the dressing separately but I just prefer to make it fresh each time. Then there’s no need to worry about flavors or textures changing and you’re guaranteed a fresh, flavorful salad.
More Summer Potluck Recipes:
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I have made mac salad for many years, decided to try something different. Loved it!
Made this to go with BBQ ribs for Easter Dinner. Came together fast and easily and was DELICIOUS. Next time, I will add sliced black olives.
This macaroni salad is just like my Nana used to make. It is so good and a classic. I have made this at least 4 times this last month and it is always gone quickly.
I have made this recipe about 50 times (no exaggeration) and it’s always a hit. I recently made it for my wife’s crew at the fire station and they couldn’t stop talking about it. It’s also an easy recipe to play with if you’re out of something and want to substitute what you have on hand, 20/10!
This pasta salad is excellent. I used about half of the dressing and omitted pickles/ juice, and eggs. I will be saving this and making it again.
Made this recipe a few times and it’s such a big hit everytime. It is so good.
This is a tasty salad! I made it for my Bunco ladies tonight and had no leftovers. I didn’t have any red onions so I substituted chopped dried onions. And also didn’t have sour cream so I substituted ranch dressing. Loved the taste the gherkins added to it. It’s a keeper! ???
I practically live off this. I use three boiled eggs and add dill pickle. I also leave out the cheese.
Made this macaroni salad today. Loved it! Never thought of putting gherkins in the mix of veggies, but it makes a difference. Can’t wait to try a bowl full ( was sneaking some with a spoon while mixing) ?
By far, the best mac salad recipe !!
This is our new favorite macaroni salad. Had the whole fam over and everyone loved it! We’ll be making this from now on.
Made this recipe today. Very tasty. Did not have sweet pickles, so used bread & butter pickles & its juice in its place. Also did not add sour cream as I used Duke’s mayonnaise, which has a high fat content & full body flavor.
So delicious! I added sweet pickle relish since I didn’t have any sweet pickles and some cayenne pepper because my husband loves a little spice.
Great macaroni salad! I added 2 chopped dill pickle, grated carrot, chopped radish, chopped celery, cubed cheddar cheese, 2 tablespoons dill pickle juice
Best macaroni salad ever!
Loved this. I had everything except the sweet pickle juice, used juice from my Cowboy Candy peppers in place. Lots of flavor.
I made this recipe for my family last night and everyone loved it. This will definitely be my go-to recipe for macaroni salad – thanks Amy!
Hi! This looks really good! Could you mix the dressing a few days ahead of time? Going camping and don’t want to bring all the ingredients to make the dressing with me…
The best macaroni salad I’ve ever had. So many great flavors. The only thing I changed was I used rice vinegar instead of apple cider vinegar. Apple cider vinegar is too strong for me.
This macaroni salad is delicious! I made it yesterday for a neighborhood party and everyone loved it.
I really enjoy this recipe I’ve made it multiple times now for my family I did tweak it a little bit too go better with our taste by it’s absolutely incredible!
This is so yummy. There are a few ingredients I omit, but it’s delicious. I have made this 3 times in less than a month.
The best Mac Salad ever !!! Ohhh so good !!!
I really like this recipe and the husband did too!! It is a keeper.
My husband loved it!
Delicious
Followed the recipe exactly. So easy and delicious! Making it again tomorrow to take camping this weekend.
I made this today. Didn’t have any gherkins, so used the juice from a jar of bread & butter pickles & some sweet pickle relish. So easy to make & tastes great!