"This is a favorite pot-luck macaroni salad with olives and celery blended together to create a sweet and creamy side dish!" — KALLEYSINGER
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1 (16 ounce) package
prepared yellow mustard
sweet pickle relish, or to taste
1 (10 ounce) can
sliced black olives, drained
chopped green onions
salt and pepper to taste
paprika, for garnish
EXCELLENT! Just what I wanted: a basic mac salad recipe. I would recommend mixing the mayo and mustard together and then slowly adding to the macaroni, to your taste (I am very particular about the amount of dressing on anything). I used the leftover mixture for deviled eggs and my mac salad was perfectly dressed. This is my new, official mac salad recipe!
This recipe turned put a little dry for me, but I loved the mustard in it. I will try to make again to see if it can turn out a little less dry.
Grand Slam Mama! After reading the reviews, the only changes I made were decrease the mustard to 1/4 cup, add 4 Tbl apple cider vinegar with 2 Tbl sugar,and a tsp of mustard powder, mixed in 5 chopped hard boiled eggs and 3 sliced eggs on top of salad. In my opinion, it really does need all 3 cups of mayo--I started with 2 cups and then had to add the third. I rinsed and cooled the noodles before adding to the dressing. I will keep this recipe forever. I am taking it to a saint paddy's potluck tomorrow. Yo mama knew her stuff!
Not a single thing changed, and it was fantastic! I had never made Macaroni Salad before but found myself with a half a package cooked after making Mac n Cheese the night before. This turned out wonderful, with a nice kick to it. No weird ingredients -- all staples. Every time I had tasted Mac Salad before, it had no appeal because it was so bland -- this I (and my co-workers) loved. My partner does not care for mustard, so it wasn't a fave of his, but he was the *only* one to say so. *Everyone* else -- about 5 people -- loved it! This is the recipe you've been looking for. It will be in my cookbook for years!
I've made this twice. I can't save it to my recipe box as written because the preferred version is my second attempt at making it with revisions as follows:
Less mustard- 3 Tbsps. and the type I used was a German, whole-grain dijon style. The addition of sweet red pepper relish in place of sweet pickle relish. Chopped in 1 medium red onion instead of the small green onions called for (store was out), and only 1 cup mayonnaise mixed with 2 Tbs sugar and approx 3 Tbsp apple cider vinegar (I suggest the vinegar be "to taste" as taste preferences vary from person to person). I kept the black olives (used jumbo size) but stuffed them with jarlsberg cheese because it together with the olives somewhat mimics the sweet/bold taste of the salad. I actually really liked that olive touch!! Thank you for providing me with inspiration to try a new type of pasta salad!
Thank God for Mothers !!! Simple to make and great raves from the guys. I cut back on the mustard and found that more people liked the recipe. This is a real crowd pleaser !!!!!!
I did'nt put celery or black olives in mine. I put green onions, red and green bell peppers. It was the hit of the party!!!!!
I loved it and have made it more than once for family get togethers. Everyone was so impressed! The last time I made it I added some sunflower seeds to add some extra crunch. I liked the results, but then again I'm a nut freak.
* Percent Daily Values are based on a 2,000 calorie diet.
Mama's Macaroni Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 644
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