Reviewed: May 20, 2012

My partner does not like horseradish or pickle relish but he loved this and asked afterwards if I was going to be making it again! I did baulk a little at the thought of all the processed sauces going into the dish but it did taste very nice and tangy. Next time however I'll leave the prawns on the side rather than mixing them in with the salad.

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Reviewer:

Catkin

Cooking Level: Expert

Living In: London, Greater London, England, U.K.

Reviewed: May 11, 2012

Really, really good macaroni salad. I think I'll try it next time with imitation crab. I think I'll like that flavor better than the shrimp. But the sauce on this - even though I thought it would be strange with the ketchup and other ingredients - was spot on. I also was skeptical about the lack of salt in the recipe, but it didn't need it at all.

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Reviewer:

POTTERMOM

Cooking Level: Expert

Living In: Freeport, Illinois, USA

Reviewed: Apr. 30, 2012

Love Love Love this dish. I have made it several times always with success. Everyone that tries it asks for the recipe. I use small shells and the pickle juice, have substituted lemon juice as well and it worked too. Summer fav at our house!!

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Reviewer:

teshen

Cooking Level: Expert

Reviewed: Feb. 7, 2012

I was looking for a different type of macaroni salad for a party and decided to try this. I made a trial batch last night and it turned out terrific. If you leave out the hot pepper sauce, what you have is a type of Russian dressing. I agree with the addition of pickle juice since that was my mom's "secret ingredient" to her potato salad that everyone always loved. I will definitely make this again.

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Reviewer:

CINLEO

Cooking Level: Expert

Living In: Trenton, New Jersey, USA

Reviewed: Feb. 4, 2012

Every time I have made this for friends they request the recipe. I even had my mom who has been using her recipe for over 10 years ask me to give it to her. I never have problems with the recipe and when I am in a time crunch stick it in the freezer for about 45 minutes and then into the fridge and it always turns out just right.

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Reviewer:

powers09

Reviewed: Dec. 5, 2011

I made this for a bunch of old crusty hunters who have an opinion on everything( you know the type ;) .... well no complaints,which means they loved it.Great with fish fry and a cold beer!

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Reviewer:

joe

Cooking Level: Beginning

Reviewed: Oct. 29, 2011

This is a FANTASTIC recipe Becky... thankyou. It will go into my regular rotation. Made a few changes. First, I doubled the recipe, and used small shells instead of the elbows. Used dried onion flakes instead of the fresh. Left out the green pepper because my husband doesn't care for it. Used dill pickle juice instead of the vinegar. Used dried parsley instead of the fresh, and substituted Old Bay for the chili powder as others have suggested. Used canned medium deveined shrimp (2 four ounce cans because the recipe was doubled). Even with all those changes, it still had amazing flavor. The sauce was very liquid when first made, but it all absorbed after the 3 hours in the fridge, and was the perfect consistency. Day #2 it's even better, and doesn't need more mayo. I can see where this would be terrific using chicken or ham instead of the shrimp. This is one of my favorite recipes on Allrecipes. Thanks again!

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Reviewer:

KARIDGES

Reviewed: Jun. 11, 2011

My husband and I loved this recipe. He suggested maintaining the recipe as a home standard and just replacing the shrimp with other types of meat for variety. It was easy and tasty!

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Reviewer:

MMMICHELLE

Reviewed: May 31, 2011

Way too much relish that was all you tasted so I kept adding other stuff to help the taste but still tasted mostly relish would not make again

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Reviewer:

snooky

Cooking Level: Intermediate

Living In: Robesonia, Pennsylvania, USA

Reviewed: Apr. 25, 2011

I have had this recipe saved for years & never rated yet. It's very good! Of course you can tweak it & use fewer ingredients. I did use pickle juice as I do with all my cold salads. And the biggest shrimp I can afford, steamed at the store with Old Bay seasoning wakes it right up.

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