Macaroni or Potato Salad

Creamy Potato Salad
DebbiSmirnoff / Getty Images
Prep: 25 mins
Cook: 0 mins
Total: 25 mins
Servings: 8 to 12 servings
Nutrition Facts (per serving)
455 Calories
34g Fat
31g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 455
% Daily Value*
Total Fat 34g 44%
Saturated Fat 6g 29%
Cholesterol 13mg 4%
Sodium 363mg 16%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 5g
Vitamin C 3mg 13%
Calcium 28mg 2%
Iron 1mg 7%
Potassium 98mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cookouts aren't complete without a big bowl of macaroni or potato salad, and this recipe allows you to make either using the same ingredients. This versatile salad calls for onion, celery, sweet pickles, and pimentos, and can be made with cooked, cooled macaroni or potatoes. The creamy, sweet, and tangy dressing is a combination of sour cream, Miracle Whip, mayonnaise, mustard, and sugar, and complements either preparation.

Although recipes often include either Miracle Whip or mayonnaise, this macaroni or potato salad combines the two; these two condiments do share some ingredients, but Miracle Whip has a sweeter taste with a little bit of spice. It is best to make this salad ahead of time so it can chill in the refrigerator before serving. The recipe makes a big salad that will feed up to 12 people, so cut it in half if you are serving a smaller crowd.

This macaroni or potato salad is perfect on the barbecue buffet alongside hamburgers and hot dogs, as well as barbecued chicken and pulled pork, but you can also pair it with fried chicken, baked ham, smoked sausage, and sandwiches at lunchtime.


For the Dressing:

  • 1/2 cup sour cream

  • 1/2 cup Miracle Whip salad dressing

  • 1 cup mayonnaise

  • 2 tablespoons prepared mustard

  • 3 tablespoons sugar

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

For the Salad:

  • 8 cups cooked elbow macaroni, or cubed potatoes, cooled

  • 1/4 cup finely chopped onion

  • 2/3 cup finely chopped celery

  • 1/2 cup chopped sweet pickles

  • 2 tablespoons diced pimiento

Steps to Make It

  1. Gather the ingredients.

  2. In a medium bowl, add the ingredients for the dressing. Mix well to combine.

  3. In a large serving bowl, combine the cold macaroni or potatoes with the chopped onion, celery, sweet pickles, and diced pimento.

  4. Add the dressing to the potato or pasta mixture and stir gently until all of the ingredients are well coated.

  5. Cover and refrigerate until serving time.

  6. Enjoy.

Mayo-Based Salad Safety Tips

  • Never let macaroni or potato salad remain in the "danger zone"—between 40 F and 140 F, where foodborne bacteria can grow—for longer than two hours. If the temperature is above 90 F, do not leave this salad out for longer than one hour. 
  • Keep salads like this and other cold food in a refrigerator or cooler at or below 40 F until serving time and put leftovers away within two hours. 

Recipe Variations

  • Add other vegetables, such as chopped bell pepper or cucumber.
  • For a little added protein and bulk, stir in some chopped hard-boiled eggs.
  • Toss in a handful of chopped fresh herbs such as parsley, dill, or chives.
  • Add some cooked chopped bacon to the salad.
  • Swap the regular onion for green onion.

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