The Simple Trick for the Best Macaroni Salad, According to Experts

Macaroni salad can get a bad rap. I mean, how many times have you forked a heap of mac salad and thought, oh no, this is so bland and so mayo-y! I know I have. Recently, though, I had the opposite experience. Upon taking a bite, I found a symphony of creamy, silky, slightly tart noodles paired with crunchy, fresh vegetable cubes.

Not all macaroni salad is created equal. Some glorious macaroni salads have the potential to rewrite the school lunch status that many of us have relegated the side dish to. Luckily for me (and now you), I discovered a secret while chatting with some culinary experts that makes the best macaroni salad.

The three experts I spoke with all rely on one little trick—an unexpected addition—to take their macaroni salad to the next level. 

The Macaroni Salad Experts

• Mimi Nguyen: Culinary enthusiast and founder of coffee brand Cafely 
• Dennis Littley: Chef and recipe expert at Ask Chef Dennis
• Jessica Randhawa: Chef, recipe creator, photographer, and writer behind The Forked Spoon 

The Trick to the Best Macaroni Salad

This helpful trick is not a tip per se, but rather an ingredient. “My go-to tip for making standout macaroni salad is using just a touch of pickle juice in the dressing,” shares Littley. “It adds this subtle tang that cuts through the creaminess and gives the whole dish a little lift.” Randhawa agrees, saying, “a generous splash of pickle juice (usually from dill or bread-and-butter pickles) completely transforms macaroni salad from good to exceptional.”

You need a little acidity to cut through all that creamy dressing. It’ll “brighten the salad with subtle acidity and sweetness, balancing the richness of the mayo-based sauce and enhancing all the other flavors,” says Randhawa.

But adding the correct amount is key: “You want just enough to bring some brightness without making the salad taste like straight-up pickles,” warns Littley. “It’s a small move, but it makes a big difference in flavor.’’ 

Nyugen who, for her part, also loves adding in a bit of pineapple along with the pickle juice to sweeten the salad, says: “Pickle juice enhances not just the flavors but also the creaminess of macaroni salads, making it more ideal to pair with grilled meats ,especially if you’re looking for something refreshing to tame the warm savory flavors of meat.” 

As for when to add the sour brine, while everyone has a different go-to recipe, the chefs all agree that you should add pickle juice to the dressing along with the mustard and mayo. 

Don’t forget to dress your salad generously. Nyugen says, “I lose my appetite at the sight of dry macaroni salad, so it’s a must to add half the dressing first, refrigerate, then add the remainder of the dressing before serving so the pasta continually absorbs these flavors!”

With just a splash of pickle juice, you can transform macaroni salad from a forgettable side into the star of the table.