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Cook the macaroni according to the package instructions, then drain and rinse under cold water to cool.
In a large bowl, combine the cooked macaroni, mayonnaise, sour cream, and pickle juice. Stir until everything is evenly mixed.
Add the chopped dill pickles, diced red onion, and fresh dill to the bowl. Stir again to combine all the ingredients.
Season with salt and pepper to taste.
Chill the macaroni salad in the fridge for at least 1 hour before serving for the best flavor.
Serving and Storage Tips:
Serve chilled for the freshest taste.
Store leftovers in an airtight container in the fridge for up to 3 days.
Variations:
Add a hard-boiled egg for extra richness.
For a spicier version, include a pinch of cayenne pepper or a few dashes of hot sauce.
Swap in Greek yogurt for a healthier alternative to sour cream.
FAQ:
Can I use any type of pickle for this recipe?
While dill pickles are recommended for their tangy flavor, you can try other types of pickles for a different taste, like bread-and-butter pickles or sweet pickles.
Can I make this salad in advance?
Yes, this salad actually tastes even better after it has had time to chill in the fridge for a few hours or overnight.
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