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Reviewed: Jun. 7, 2008

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!!!!!

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Reviewer:

DeAnna Grindle


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Reviewed: May 24, 2008

EXCELLENT! Just what I wanted: a basic mac salad recipe. I would recommened 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!

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Reviewer:

empearls

	Cooking Level: Intermediate Living In: San Diego, California, USA
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Reviewed: Mar. 16, 2008

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!

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Reviewer:

Diva


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Reviewed: Oct. 25, 2007

This was excellent. I was searching for a macaroni salad to serve with dinner but didn't want the same ol' thing. So I found this here and it was wonderful. My husband and I love it!

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Reviewer:

Mamacheese2004

	Cooking Level: Intermediate Living In: Vancouver, Washington, USA
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Reviewed: Sep. 19, 2006

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.

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Reviewer:

Firefly

	Cooking Level: Beginning
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Reviewed: Jul. 21, 2006

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.

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Reviewer:

Kristen

	Cooking Level: Intermediate Home Town: Toledo, Ohio, USA Living In: Greenville, North Carolina, USA
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Reviewed: Jul. 20, 2006

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!

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4n20blackbirds

	Cooking Level: Expert Home Town: College Park, Maryland, USA Living In: Amherst, New Hampshire, USA
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Reviewed: Jun. 16, 2006

The ratio of mayonaise to mustard didn't seem quite right to me.

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Reviewer:

Angie H.


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Reviewed: Jun. 15, 2006

Should have read previous review before I made. The ratio is off - might be okay if you cut back on the mustard. Tastes like macaroni in mustard sauce. Won't make again...

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Reviewer:

Julie P.


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Reviewed: Jun. 7, 2006

Turned out great for a graduation party. The colors begged to be ate. Did add a little more paprika, since I made a big dish, but everyone enjoyed and there was none left. Thanks for the post.

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Reviewer:

Cooking 101

	Cooking Level: Expert Living In: Rockford, Illinois, USA
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Reviewed: Mar. 19, 2006

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!

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6 users found this review helpful

Reviewer:

HARRYMARTINII

	Home Town: San Diego, California, USA
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