Gordon Ramsay Macaroni Salad
This macaroni salad features a blend of creamy dressing and crunchy vegetables.
Equipment
- Pot
- Mixing bowl
Ingredients
Pasta
- 8 oz Macaroni Elbow is standard. Cook to firm al dente.
Vegetables
- ½ cup Sweet gherkins Adds crunch and sweetness.
- ¾ cup Red bell pepper Finely diced is necessary.
- ⅓ cup Celery Provides 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 Balances mayo heaviness.
- 2 tablespoon Sweet pickle juice Adds tang and flavor.
- 1 tablespoon Red wine vinegar Not optional.
- 1 tablespoon Sugar Balances vinegar and mustard.
- 2 teaspoon Dijon mustard Adds depth and heat.
Seasoning
- Salt & pepper Start low, adjust after chilling.
- Garlic powder + crushed red pepper Adds background flavor.
Instructions
- Cook the macaroni in boiling water until al dente, then drain and cool.
- In a mixing bowl, combine the macaroni with the vegetables and diced hard-boiled eggs.
- In another bowl, mix the dressing ingredients until smooth.
- Pour the dressing over the salad and mix well. Season with salt, pepper, garlic powder, and crushed red pepper.
- Chill the salad for at least an hour before serving.
Notes
For best flavor, let the salad sit in the fridge for a while before serving.