When it comes to quintessential Southern dishes, macaroni salad is a staple that stands out for its creamy texture and delightful mix of flavors. I first encountered this delightful dish during a family reunion in Savannah, Georgia. My Aunt Clara, known for her culinary prowess, whipped up a batch that instantly became the highlight of the gathering. The taste was unforgettable, and ever since, I’ve been tweaking and perfecting this recipe to share with all of you.
Southern Macaroni Salad is a versatile dish, perfect for picnics, potlucks, and family dinners. The combination of tender macaroni, crunchy vegetables, and a tangy, creamy dressing makes it an irresistible treat. What I love about this recipe is its flexibility. For instance, you can easily swap the sweet Vidalia onion with a red onion if you prefer a more robust flavor. Similarly, the sweet gherkins can be substituted with pickle relish to add a bit more tanginess.
One of my favorite variations is to add a bit of smoked paprika to the dressing, giving it a subtle smoky flavor that pairs beautifully with the other ingredients. Another tweak is to use ditalini pasta instead of the traditional elbow macaroni; its smaller size allows it to hold onto more dressing, ensuring each bite is packed with flavor.
The secret to a great Southern Macaroni Salad lies in the dressing. Using a combination of Miracle Whip and sour cream creates a balanced creaminess, while the addition of pickle juice, red wine vinegar, and Dijon mustard gives it a nice tang. The dash of garlic salt and celery seed, along with a pinch of kosher salt and black pepper, rounds out the flavors perfectly.
Preparing this salad is straightforward. Cook the pasta to al dente, chop your vegetables finely, and mix everything together with the dressing. Letting it chill for at least an hour before serving allows the flavors to meld together beautifully. This salad is even better if made a day in advance; just give it a good stir before serving.
So, whether you’re looking to impress at your next potluck or simply want to enjoy a classic comfort food at home, this Southern Macaroni Salad is sure to be a hit. Happy cooking!
Preparing the Southern Macaroni Salad
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Ingredients
- 1/2 finely chopped sweet Vidalia onion (can use red onion)
- 2 – 4 finely chopped hard-boiled eggs
- 1 tbsp red wine vinegar
- 2 tbsp pickle juice
- 1 dash garlic salt
- 1 cup Miracle Whip or mayonnaise
- 4 finely chopped sweet gherkins or pickle relish
- 3 finely chopped celery stalks
- 1 tbsp Dijon mustard
- 1 pinch kosher salt
- 1 pinch black pepper
- 1/4 cup sour cream
- 1 small finely chopped red bell pepper
- 16 oz elbow macaroni or ditalini pasta
- 1 dash celery seed
- 1 tbsp sugar
Directions
- Cook the elbow macaroni as directed on the package, aiming for an al dente texture by reducing the cook time by 30 seconds from the minimum suggested. Rinse under cold water and drain.
- While the macaroni is cooking, finely chop the onion and let it soak in a cup of ice water to reduce its sharpness and the risk of causing heartburn.
- In a large mixing bowl, combine the finely chopped red bell pepper, celery, sweet gherkins, and hard-boiled eggs. After draining the onions, add them to this mixture. Stir in the cooked macaroni.
- To prepare the dressing, whisk together the Miracle Whip, sour cream, pickle juice, red wine vinegar, sugar, and Dijon mustard in a medium bowl. Add a dash of garlic salt, a dash of celery seed, and a pinch each of kosher salt and black pepper. Adjust seasoning as needed.
- Pour the dressing over the macaroni mixture, and gently toss until everything is evenly coated.
- Transfer the macaroni salad to a covered container and chill it in the refrigerator for at least an hour before serving. It can be made a day ahead; just give it a stir before serving.
FAQs:
What can I use instead of Miracle Whip in macaroni salad?
If you prefer not to use Miracle Whip, you can substitute it with mayonnaise. Some people also like to mix mayonnaise with a little bit of Greek yogurt for a tangy twist.
How can I make this macaroni salad healthier?
To make this salad healthier, you can use whole wheat pasta, reduce the amount of sugar, or use low-fat versions of the Miracle Whip or mayonnaise and sour cream. Adding more vegetables can also increase its nutritional value.
Can I prepare the macaroni salad in advance?
Yes, this macaroni salad can be prepared up to a day in advance. In fact, letting it sit in the refrigerator for a few hours can help the flavors meld together better. Just give it a good stir before serving.
What other vegetables can I add to macaroni salad?
Besides the mentioned ingredients, you can add other vegetables like peas, grated carrots, diced cucumbers, or cherry tomatoes. These additions can add color and texture to the salad.
How do I store leftover macaroni salad?
Leftover macaroni salad should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Make sure to stir it well before serving again.
Why do I need to soak the onion in ice water?
Soaking the onion in ice water helps to mellow out its sharpness and reduce the potential for causing heartburn. This step is particularly helpful for those who are sensitive to raw onions.
Southern Macaroni Salad
Ingredients
- 16 oz elbow macaroni or ditalini pasta
- 1/2 sweet Vidalia onion finely chopped, red onion can be used
- 1 small red bell pepper finely chopped
- 3 celery stalks finely chopped
- 4 sweet gherkins finely chopped, or use pickle relish
- 2 - 4 hard-boiled eggs finely chopped
- 1 cup Miracle Whip or mayonnaise
- 1/4 cup sour cream
- 2 tbsp pickle juice
- 1 tbsp red wine vinegar
- 1 tbsp sugar
- 1 tbsp Dijon mustard
- 1 dash garlic salt
- 1 dash celery seed
- 1 pinch kosher salt
- 1 pinch black pepper
Instructions
- Cook the macaroni according to the package instructions, aiming for al dente by setting the timer 30 seconds less than the minimum time. Drain and rinse with cold water.
- While pasta cooks, finely chop the onion and soak it in a cup of ice water to reduce its sharpness and potential for heartburn.
- In a large bowl, combine the chopped red bell pepper, celery, gherkins, and hard-boiled eggs. Drain the onions and add them to the mix. Stir in the cooked pasta.
- For the dressing, mix the Miracle Whip, sour cream, pickle juice, red wine vinegar, sugar, and Dijon mustard in a medium bowl. Add a dash of garlic salt, a dash of celery seed, and a pinch each of kosher salt and black pepper. Whisk until smooth and adjust seasoning if necessary.
- Pour the dressing over the pasta mixture and gently toss to coat evenly.
- Chill the macaroni salad in a covered container in the refrigerator for at least an hour before serving. This salad can be prepared up to a day in advance; just stir before serving.
