Deli Macaroni Salad Recipe
If you love classic deli-style macaroni salad, this recipe delivers that same nostalgic flavor with simple ingredients and no mystery additives. Creamy, tangy and loaded with crunch, it's the perfect make-ahead side dish for summer gatherings.
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Servings: 10
Calories: 597kcal
Ingredients
- 16 oz elbow macaroni
- 3 eggs hard-boiled and chopped
- 3 stalks celery sliced
- 1/2 cup dill pickles chopped
- 1/2 red onion chopped
- 1 cup mayonnaise
- 1/4 cup pickle juice
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Cook pasta in boiling water until al dente. Drain and rinse with cold water. Set aside.
- In a large mixing bowl, combine the eggs, celery, pickles, onion, mayo, pickle juice, mustard, vinegar, sugar, salt, pepper and garlic powder. Add the cooled, cooked pasta.
- Mix well, cover tightly and refrigerate until ready to serve. This dish is best served chilled.
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Notes
- For the best flavor, refrigerate the macaroni salad for at least 2 hours before serving. The flavors continue to develop as it chills.
- If the salad seems dry after refrigeration, stir in a splash of pickle juice or a spoonful of mayonnaise before serving.
- Miracle Whip may be substituted for the mayonnaise for a slightly sweeter flavor.
- For a lighter version, replace up to half of the mayonnaise with plain Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This recipe is not recommended for freezing, as the mayonnaise-based dressing may separate after thawing.
Nutrition
Calories: 597kcal | Carbohydrates: 62g | Protein: 14g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 792mg | Potassium: 291mg | Fiber: 3g | Sugar: 6g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
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