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.
Looking for more potluck ideas? Check out our Creamy Cucumber Salad and Watermelon Salad.
Classic Macaroni Salad
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.
Macaroni Salad Recipe
As with any classic recipe, there are many variations and it seems like each family has their own. I stick to simple ingredients and a creamy, slightly tangy dressing. While the ingredients are simple, each one brings something fantastic to the dish, adding layers of flavor.
(Scroll below to the printable recipe card for details and measurements.)
Macaroni Salad Ingredients
- Dried macaroni pasta – It’s not macaroni salad without macaroni!
- Red bell pepper – Adds a pop of color and flavor.
- Celery – Adds a bit of crunch to every bite.
- Red onion – Green onion will also work, if you prefer the flavor.
- Sweet gherkins – These have a sweet, but still snappy taste that adds to the dish.
- Cheddar cheese – I like to cube my cheese into pea-sized pieces.
- Hard-boiled eggs – Make perfect hard boiled eggs ahead of time so that they are able to cool.
Dressing Ingredients
- Mayonnaise – The base of the dressing.
- Sour cream – Adds a little bit of tang to the base.
- Sweet pickle juice – The juice from the sweet gherkins will work.
- Cider vinegar – For a zippy flavor.
- Granulated sugar – Lends sweetness and balances out the vinegar.
- Dijon mustard – A splash of dijon mustard adds depth to the dish.
- Salt & pepper – A pinch of each for taste.
- Garlic powder – Garlic ties all the flavors together.
- Paprika – Completely optional, but a nice touch at the end.
Variation Ideas
We love this macaroni salad as is, but there are many variations you can make to customize it according to your preference. A few ideas include:
- 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.
How to Make Macaroni Salad
Making this classic macaroni salad is simple and takes just a few steps. You’ll need just around an hour to bring it all together, though I recommend extra time to allow it to chill before serving. Here’s a summary of what to do:
(Scroll below to the printable recipe card for details and measurements.)
- Prepare the macaroni. Cook the pasta al dente according to the package instructions, rinse with cold water, and set aside.
- Combine all salad ingredients. Chop and combine all macaroni salad ingredients in a large bowl.
- Make the dressing. Whisk together all dressing ingredients until smooth.
- Toss together, garnish and serve. Toss the salad with the dressing until everything is coated, sprinkle with paprika if desired, and serve.
Tips for Success
Here are some simple tips for optimal results:
- 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.
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.
Old Fashioned Macaroni Salad Video
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.
More Summer Potluck Recipes:
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
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.
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!