"This is a favorite pot-luck macaroni salad with olives and celery blended together to create a sweet and creamy side dish!" — KALLEYSINGER
Watch video tips and tricks
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
Make a quick, colorful, creamy salad that’s slightly sweet and tart.
This salad is light and so delicious, the perfect summer side dish.
This classic macaroni salad recipe is the ideal side for picnics and barbeques.