"Basic and super easy macaroni salad that I make for family gatherings. I make mine with dill relish but you could change it if you prefer the sweet. Looks good and tastes even better the next day. The more you make it, the quicker you will get. Can be served right away, or make it ahead of time and keep it in the fridge." — CRISSY MARAS
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1 (16 ounce) package
hard-cooked eggs, grated
1 (6 ounce) can
black olives, drained and chopped
red onion, finely chopped
1 (10 ounce) jar
dill pickle relish, partially drained
prepared yellow mustard, or to taste
mayonnaise, or as needed
salt and black pepper to taste
hard-cooked eggs, sliced
paprika to taste
I am the poster of this recipe, and I just made this yesterday and tried to pay more attention to the measurements. I would say I used about one cup of mayonnaise, not the 1/2 called for in the recipe. I also did not drain any of the juice from the relish, just added the whole jar in. And I only used 10 eggs (8 in the salad and 2 on top) and 1/2 of a medium purple onion. If you use a food processor on the onion and olives it really saves a lot of time, and also helps cut down on the harshness of raw onion. I also use the big holes on a cheese grater on the boiled eggs. I really have never measured the stuff that goes into this before, so please feel free to eyeball it and adjust it to your own tastes!
I did everything it said,I love to cook so I tried this receipe,it did not work for me.
Oh dear, I am sorry but I am gonna stretch here and give this 4 stars. First of all, I thought that there were too many eggs. I also thought that there was too much relish. I am used to making my macaroni salad the day before , therefore, I thought that this was dry. I did use a sweet yellow onion instead of red. Hubby liked the black olives, I hated them. I am going to go back to Amish Macaroni Salad . Thank you.
This was a hit at our last church potluck dinner. All I brought home was the empty container. The only changes I made were to use green olives instead of black and to add some chopped celery. Even my husband who usually doesn't like macaroni salad requested that I make it at home so he could have a bigger serving.
This recipe was great!!! Instead of the red onion, use green onion. Definately a crowd pleaser!
Not bad, I did make a few changes. I left out the black olives, cut the recipe in half, used sweet relish (all I had on hand)and reduced the amount in half. I will definitely make again.
This was a great recipe! My church loved it! I did too. I received so many compliments on it. I was suprise how many people prefer a macaroni salad with out the sugary taste. I added a celery for crunch. Will use again
This makes a ton! I used black and green olives for extra flavor. And no boiled eggs on top just because I was serving 50 and it was too much work! But I got lots of compliments and I've been eating the leftovers! Delish! This is my new regular for macaroni salad. :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Macaroni Salad for a Crowd
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 203
This classic macaroni salad recipe is the ideal side for picnics and barbeques.
Make a quick, colorful, creamy salad that’s slightly sweet and tart.
This salad is light and so delicious, the perfect summer side dish.