Description
Experience the gourmet twist on a classic dish with Gordon Ramsay Macaroni Salad, combining creamy mayo, crunchy veggies, and tangy pickles.
Ingredients
For the Salad
- 8 oz dry macaroni noodles (Cook al dente for ideal texture.)
- ½ cup finely diced sweet gherkins (Adds sweetness and crunch.)
- ¾ cup finely diced red bell pepper (Provides freshness and vibrant color.)
- ⅓ cup thinly sliced celery (Introduces crunch.)
- ⅓ cup finely diced red onion (Adds a sharp flavor contrast.)
- 2 large hard-boiled eggs, finely diced (Brings creaminess and richness.)
For the Dressing
- ¾ cup mayonnaise (The creamy base of the dressing.)
- ¼ cup sour cream (Adds tanginess.)
- 2 Tbsp sweet pickle juice (Contributes sweetness and acidity.)
- 1 Tbsp red wine vinegar (Offers acidity.)
- 1 Tbsp sugar (Enhances sweetness.)
- 2 tsp Dijon mustard (Adds depth of flavor.)
- ¼ tsp salt (Enhances overall flavor.)
- ¼ tsp black pepper (Adds a hint of spice.)
- ⅛ tsp garlic powder (Infuses the dressing with flavor.)
- ⅛ tsp crushed red pepper (Adds spice.)
Instructions
1. Boil 8 oz dry macaroni noodles in salted water until just al dente, about 8-10 minutes. Drain and rinse under cold water until cool to stop the cooking process. Toss with a drizzle of olive oil to keep it separate.
2. Finely dice the ½ cup sweet gherkins, ¾ cup red bell pepper, ⅓ cup celery, ⅓ cup red onion, and 2 hard-boiled eggs.
3. In a mixing bowl, whisk together ¾ cup mayonnaise, ¼ cup sour cream, 2 Tbsp sweet pickle juice, 1 Tbsp red wine vinegar, 1 Tbsp sugar, 2 tsp Dijon mustard, ¼ tsp salt, ¼ tsp black pepper, ⅛ tsp garlic powder, and ⅛ tsp crushed red pepper until smooth and creamy.
4. In a large bowl, gently mix the cooled macaroni, diced vegetables, and dressing together until everything is well-coated.
5. Cover and refrigerate the salad for at least 1 hour.
Notes
Garnish with freshly chopped herbs for extra flavor and prepare ahead for best results.