Gordon Ramsay Macaroni Salad
This macaroni salad features a mix of fresh vegetables, hard-boiled eggs, and a creamy dressing for a delicious side dish.
Equipment
- Pot
- Mixing bowl
Ingredients
Ingredients That Actually Matter
- 8 oz Macaroni Elbow is standard. Cook to firm al dente.
- ½ cup Sweet gherkins Adds crunch and subtle sweetness.
- ¾ cup Red bell pepper Finely diced is non-negotiable.
- ⅓ cup Celery Classic crunch.
- ⅓ cup Red onion Soak in cold water to mellow it.
- 2 large Hard-boiled eggs Dice them fine.
Dressing
- ¾ cup Mayonnaise Use quality mayo.
- ¼ cup Sour cream Cuts the mayo heaviness.
- 2 tablespoon Sweet pickle juice Adds tang and flavor.
- 1 tablespoon Red wine vinegar Not optional.
- 1 tablespoon Sugar Balances the vinegar and mustard.
- 2 teaspoon Dijon mustard Adds depth and heat.
- Salt & pepper Start low, adjust after chilling.
- Garlic powder + crushed red pepper Adds background flavor.
Instructions
- Cook macaroni according to package instructions. Drain and let cool.
- In a mixing bowl, combine all the ingredients and mix well.
- Chill in the refrigerator for at least an hour before serving.
Notes
Adjust seasonings after chilling for best flavor.