Creamy Macaroni Salad with Celery and Dill
Creamy macaroni salad with celery and dill is a familiar, picnic-friendly side with a tangy dressing, crisp vegetables, and a clean herbal note from fresh dill.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Spatula or large spoon
Ingredients
- 225 g dry elbow macaroni
- 120 g mayonnaise
- 120 g plain Greek yogurt or sour cream
- 30 ml apple cider vinegar
- 10 ml Dijon or yellow mustard
- 10 g granulated sugar use honey instead if preferred
- 3 g fine sea salt plus more to taste
- 2 g freshly ground black pepper
- 1 g garlic powder
- 1 g celery seed omit if you don’t have it
- 2 large stalks celery finely diced (about 90 g)
- 40 g red onion finely diced (or finely diced shallot for a milder bite)
- 60 g dill pickles diced
- 10-15 g fresh dill fronds finely chopped
- 2 large hard-boiled eggs peeled and chopped (optional)
- 30 g frozen peas thawed (optional)
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, aiming for about 1 minute past al dente so the centers are no longer chalky.
- Drain the macaroni in a colander and immediately rinse under cold running water, tossing gently, until the pasta is cool to the touch. Shake the colander well and let it sit for 5–10 minutes so excess water can drain off.
- In a large mixing bowl, whisk the mayonnaise, Greek yogurt or sour cream, apple cider vinegar, mustard, sugar, salt, pepper, garlic powder, and celery seed until smooth and slightly thick.
- Taste the dressing before adding the pasta. It should be a little sharp and well-seasoned at this stage; adjust with a pinch more salt, sugar, or vinegar as needed.
- Finely dice the celery and red onion, and chop the dill pickles. Pat pickles dry if very wet. Finely chop the fresh dill fronds.
- Add the celery, red onion, dill pickles, fresh dill, and peas (if using) to the dressing and fold until evenly coated.
- Add the well-drained, cooled macaroni and gently fold until every piece is coated and the vegetables are evenly distributed.
- Gently fold in the chopped hard-boiled eggs (if using), keeping some texture (small crumbles are fine).
- Cover and refrigerate for at least 1 hour and up to 24 hours so the flavors develop and the dressing thickens slightly.
- Before serving, stir well. If the salad looks dry, loosen with a spoonful of mayonnaise or yogurt, or a splash of milk. Taste and adjust salt, pepper, and/or vinegar.
Nutrition
Calories: 420kcalCarbohydrates: 45gProtein: 12gFat: 22gSaturated Fat: 4gCholesterol: 95mgSodium: 780mgPotassium: 320mgFiber: 3gSugar: 6gVitamin A: 250IUVitamin C: 4mgCalcium: 90mgIron: 2.2mg
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