Print

Creamy Classic Macaroni Salad with Ham and Dill Pickles

creamy classic macaroni salad with ham and dill pickles - featured image
Print Recipe

A creamy, tangy macaroni salad featuring tender elbow macaroni, savory ham, and crunchy dill pickles, perfect for easy summer BBQs and potlucks.

Ingredients

Scale
  • 2 cups elbow macaroni (uncooked, ~200g)
  • 1 cup deli ham, diced into small cubes
  • 1/2 cup dill pickles, finely chopped
  • 3/4 cup mayonnaise (full-fat)
  • 1 tablespoon yellow mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 cup celery, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 2 large hard-boiled eggs, chopped (optional)
  • Salt and black pepper to taste
  • 1 tablespoon fresh dill, chopped (optional)

Instructions

  1. Bring about 4 quarts (3.8 liters) of salted water to a boil. Add 2 cups (200g) of elbow macaroni and cook according to package instructions—usually 7 to 8 minutes—for al dente. Stir occasionally to prevent sticking.
  2. Drain well in a colander and rinse under cold water to stop the cooking and cool the pasta. Let it drain thoroughly (about 5 minutes) to avoid watery salad.
  3. While the pasta cooks, dice 1 cup of ham, chop 1/2 cup dill pickles, 1/2 cup celery, 2 tablespoons red onion, and hard-boiled eggs if using. Keep everything roughly the same size for a uniform bite.
  4. In a small bowl, whisk together 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 teaspoon apple cider vinegar, salt, and pepper to taste.
  5. In a large mixing bowl, add the drained macaroni, ham, pickles, celery, onion, and eggs. Pour the dressing over and gently fold everything together using a spatula to toss without mashing the pasta or pickles.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors marry and the salad chill perfectly.
  7. Just before serving, stir in chopped fresh dill if using, and adjust seasoning one last time. Add freshly cracked black pepper on top as a finishing touch.

Notes

Do not overcook the pasta; al dente texture holds well. Drain and rinse pasta thoroughly to avoid watery salad. Chop ingredients uniformly for balanced texture. Chill salad for at least 1 hour or overnight for best flavor. Use quality smoked ham for better taste. Adjust acidity with extra vinegar or lemon juice if needed. If salad seems dry after chilling, stir in a tablespoon of mayo or a splash of milk. Avoid overmixing to prevent mushy texture.

Nutrition

Keywords: macaroni salad, ham, dill pickles, creamy salad, summer BBQ, picnic side, easy recipe

Find it online: https://prismtaste.com/creamy-classic-macaroni-salad-with-ham-and-dill-pickles-recipe-for-easy-summer-bbqs/