Description
A refreshing and protein-packed American classic with sweet gherkins, bell peppers, and eggs for bold flavor. Tossed with a tangy dressing of mayonnaise, sour cream, and vinegar that enhances without weighing down.
Ingredients
8 oz (227g) dry macaroni noodles
½ cup (80g) sweet gherkins
¾ cup (100g) red bell pepper
⅓ cup (55g) celery
⅓ cup (45g) red onion
2 large hard-boiled eggs
¾ cup mayonnaise
¼ cup sour cream
2 tbsp pickle juice
1 tbsp apple cider vinegar (non-alcoholic alternative)
1 tsp sugar
1 tsp Dijon mustard
½ tsp salt
¼ tsp pepper
⅛ tsp garlic powder
¾ tsp crushed red pepper
Instructions
Bring 3 qt salted water to boil in large pot
Add macaroni noodles and cook 8 minutes or until al dente
Immediately drain noodles, rinse under cold water
Drizzle with 1 tsp olive oil and gently stir
In medium bowl, combine sweet gherkins, bell pepper, celery, red onion
Dice hard-boiled eggs and add to vegetable mix
In separate bowl, whisk mayonnaise, sour cream, pickle juice, apple cider vinegar, sugar, Dijon mustard, salt, pepper, garlic powder, crushed red pepper until smooth
Pour dressing over macaroni mixture and toss evenly
Refrigerate for at least 1 hour before serving
Notes
Rinse cooked noodles immediately to prevent sogginess
Use room-temperature eggs for easier slicing
Veggie mix needs to chill before dressing for optimal crispness
Sweet gherkins can be substituted with relish if unavailable
Red wine vinegar is replaced with apple cider vinegar for halal compliance
Storage: Keep refrigerated for up to 3 days
- Prep Time: 15
- Cook Time: 8
- Category: Side Dishes
- Method: Stir-fry/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg