Reviewed: Mar. 19, 2008

This is a light & tasty recipe that would be perfect for a shower or lunches. (It keeps well in the 'fridge for several days.) BUT to make it serve-worthy, I suggest the following additions: 1-2 hard boiled eggs, 1/2 c finely diced celery, 2 tablespoons sweet relish, 1 c thawed peas, & a couple shakes of celery salt. Also, use a bit less dill than suggest. (I used 1 1/2 teaspoons.) Do not leave out the pickle juice and use a good, homemade kosher dill brand for best results. I used a little more than suggested (3-4 tablespoons). Finally, do not eat it right away: Let the flavors marry for at least 2 hours (simply follow directions). Whew...That seems like a lot, but it's really not too complicated. My husband, co-workers, & I all enjoyed it. It's simple, keeps for a long time, healthy (if you use light mayo & skim milk, which I did), & cost-effective.

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MSAGGIEAMY

Cooking Level: Expert

Home Town: Crandall, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Jul. 28, 2007

We made this salad with a few additions: chopped celery, green onions, and added 3 chopped hard boiled eggs. In addition to the pickle juice, we added 2 chopped pickles. The salad was incredibly bland, even after adding extra salt, pepper, and some seasoning salt. Maybe it will be better tomorrow. I think it needs extra seasonings... more salt, more pepper, maybe some lemon juice? We thought it was "just okay".

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dakotacabinquilts

Cooking Level: Intermediate

Home Town: Hettinger, North Dakota, USA

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Reviewed: Jun. 4, 2007

One of my Fav. Recipes in the summer..I would suggest Albacore Chunk Tuna for recipes..GIESHA Brand seems very good..and the A&P Brand is very nice..I sometimes add one can of Cooked(in butter)Corn..but yes a excellent recipe.

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doePastaB

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Reviewed: May 5, 2007

I think this is closer to traditional tuna pasta salad. I would add sweet relish instead of pickle juice,this adds flavor and some texture. I agree to cut the portion of dill so it's not so overwhelming.The boiled egg is also a very good addition. I would finally chop so you don't have big hunks of egg in each bite.

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Ms. Cook

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Reviewed: Apr. 4, 2007

Great side dish or topper for a green salad. I usually omit the dill pickle juice, as I rarely have any on hand. Sometimes I add some black olives or capers. It always pleases.

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sandstra

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Reviewed: Dec. 18, 2006

I used half plain yogurt and half mayo and followed others' suggestion of adding boiled eggs. It was very good, although a tad bland. Next time, I will probably add more seasoning.

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Anne

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Reviewed: Oct. 15, 2006

it was just ok.

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Stacy Plum

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Reviewed: Jun. 7, 2006

I made this salad with only 1 tsp. of dill and it tasted great. Would definitely make it again.

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LBELLINO

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Reviewed: May 12, 2006

This was GREAT! Cut the dill to 1.5T, so it wouldn't be overly DILLY. Otherwise, added some green onion and a can of peas. Yum! Next time will try with some hard cooked eggs, as another reviewer suggested. I think that would be very good.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Apr. 18, 2006

Good flavor. Refrigerate at least 4 hrs. (probably overnight would be better). I used red onion. For appearance and texture, it could use extras like celery, finely diced green pepper, and/or frozen peas (thawed).

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KIMAR

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Reviewed: Apr. 11, 2006

This was a great fast and easy salad to put together. I added celery,not too finely chopped. I started off using light mayo and switched to real mayo(about 1/2 cup)since I ran out of the light stuff. Since I'm a little health freak,my experience with real and light mayo is you may have too use a little more light mayo(if you choose to use that instead)to get a creamier texture,otherwise splurge with the real stuff. I would make this again.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Apr. 7, 2006

This is how my husband likes macaroni salad (though I prefer it without tuna). I usually add 3 or so chopped hard boiled eggs to the mixture as well. Some chopped celery is a good addition too.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Apr. 7, 2006

This was a good salad. It tastes better the longer you refrigerate it, so I would recommend overnight. Very simple without an overpowering dill taste.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Mar. 24, 2006

This is a delicious salad. I served it with Multigrain Town House Bistro crackers and fresh sliced tomatoes. Yummm

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NancyF

Cooking Level: Expert

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Reviewed: Jan. 22, 2006

Quick and easy. I used less mayo and switched it to light mayo. I also used fresh dill, and substituted red onion for the yellow onion and added a little salt and pepper. Can be easily "tweaked" to your liking!

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