"This macaroni salad will remind you of Grandma's. I love this when the weather is warm. One of the basic comfort foods!" — Peach822
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1 (12 ounce) package
1 (6 ounce) can
chopped sweet onion
1 (10 ounce) can
baby peas, drained
sweet pickle relish
salt and pepper to taste
hard-cooked eggs, quartered
paprika, for garnish
I tried this per the recipe first and it was ok. I prefer a less "sweet" flavor. I made the following changes for the second batch to suit our personal tastes. The changes I made were - 1 1/2 cups frozen fresh peas - put into the pot with the macaroni, just before I drained it. Then ran everything under cold water in a strainer to cool it quickly. I sliced several green onions and added diced dill pickle. I used only 2/3 cup mayo thinned with a little dill pickle juice and mixed in a teaspoon of minced garlic from a jar - this made the "dressing" creamier. In addition to the sprinkle of paprika, I added a sprinkle of dried dill and cracked black pepper. I refrigerated it for 4 hours and the flavor was wonderful. Next time I will add some shredded or diced cheddar cheese to it as well. Thank you for the basics Peach822, it's a great stepping off point.
This recipe is okay, but needs some additions to make it great. I doubled up on the onion, celery and tuna. I also added corn instead of peas since I didn't have any. We couldn't taste the relish, so I added some cubed pickles and it was great!
This is one of the best tuna salad recipes I have ever tried. We have a farm and I feed everyone a large lunch everyday. When teenage boys gobble it up you know you have a real winner....
My husband hates macaroni salad. My family loves the one I make and they ask me to make it at every family function. I decided that I would try something new to make for my husband so he might finally decide he likes mac salad.
It took every ounce of energy for me to not take a big bowl for myself and eat it right there and then.
I followed the recipe almost exactly. I realized I only had a little bit of relish left, so I decided to dice up a pickle. I filled each TBLS with the finely diced pickle and then filled the rest of the spoon with the pickle juice. I did this twice, the recipe called for 2 TBLS of relish.
I decided to add 2 diced eggs to the salad and I boiled 4 more and made deviled eggs as a garnish.
I had to add a litte more mayo and I think the reason is because I had a 16oz box of macaroni. I guessed at the 12oz measurement, but I may have been over a little bit.
This recipe is perfect. I can't wait for my hubby to try it tomorrow. I think this might be one that he finally likes :)
I will post again tomorrow and give his opinion. I think it is absolutely delicious.
*edited to add... My husband LOVED IT! I finally asked him what he thought. "I like it. It's pretty good." That's a 5 star rating coming from him.
I promised to make this mac salad from now on.
He hates Macaroni salad so if he liked it, well you decide from there. BTW everyone else raved about it. It was really good. This is gonna be my signature mac salad from now on.
This is a great recipe. I used frozen baby peas. just put them in the saled they will unthaw by the time you eat the salad.
We enjoy this salad and use it for work lunches during the week. we have found that we prefer it without the egg, but with a chopped green apple mixed in.
I left out the onions but loved everything else. This is the way macaroni salad is supposed to taste! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Amelia's Tuna Macaroni Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 301
Make a quick, colorful, creamy salad that’s slightly sweet and tart.
This salad is light and so delicious, the perfect summer side dish.
Spice up tuna salad with a little curry and Parmesan.