Here’s a creamy, crowd-pleasing Bacon Macaroni Salad—perfect for cookouts, potlucks, or an easy side dish 🥓🥗
🥓 Bacon Macaroni Salad
Ingredients (serves 6–8)
- 2 cups dry elbow macaroni
- 6–8 slices bacon, cooked and crumbled
- 1 cup mayonnaise
- 2 tbsp sour cream (optional, for extra creaminess)
- 1 tbsp apple cider vinegar or pickle juice
- 1 tsp sugar
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup diced celery
- 1/3 cup diced red onion
- Optional add-ins:
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped parsley or green onions
- 1/4 cup diced pickles
Instructions
- Cook macaroni
- Boil macaroni in salted water until just tender.
- Drain and rinse with cold water. Let cool completely.
- Make dressing
- In a large bowl, mix mayonnaise, sour cream, vinegar (or pickle juice), sugar, salt, pepper, garlic powder, and onion powder.
- Combine
- Add cooled macaroni, bacon, celery, onion, and any optional add-ins.
- Gently stir until everything is well coated.
- Chill
- Cover and refrigerate at least 1 hour for best flavor.
- Serve
- Stir once more before serving and adjust seasoning if needed.
Tips
- Save a little bacon to sprinkle on top right before serving for extra crunch.
- Add more mayo if the salad thickens after chilling.
- Keeps well in the fridge for 2–3 days.
If you’d like, I can also share:
- a loaded baked-potato style macaroni salad
- a sweet Southern version
- or a lighter yogurt-based dressing
Just let me know 😊
