Serves: 8–10

Ingredients

  • 1 pound elbow macaroni
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons pickle juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste

Mix-Ins

  • 1 cup diced dill pickles
  • 3 hard-boiled eggs, chopped
  • 2 celery stalks, finely diced
  • ¼ cup red onion, finely diced
  • 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)

Instructions

  1. Cook the macaroni according to package directions until just tender. Drain and rinse under cold water.
  2. In a large bowl, whisk together the mayonnaise, sour cream, pickle juice, Dijon mustard, sugar, smoked paprika, salt, and pepper.
  3. Add the cooled macaroni, pickles, eggs, celery, onion, and dill.
  4. Stir until everything is evenly coated.
  5. Cover and refrigerate for at least 2 hours before serving. Overnight is even better.
  6. Taste before serving and add a little extra pickle juice, salt, or pepper if desired.

Cook’s Tip

For an extra picnic-worthy touch, sprinkle a little smoked paprika and fresh dill over the top just before serving. The smoky flavor complements the creamy dressing without overpowering the traditional macaroni salad taste.

Do You Know Bedford? Answer: Tinkers Creek Gorge.