Mom’s Macaroni Salad

 

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No summer picnic is complete without these two family favorites, Granny’s baked beans and mom’s macaroni salad. A few weeks ago I shared with you granny’s baked bean recipe, today I am going to share mom’s macaroni salad recipe. Bring these two sides to your next family picnic and they are sure to become your family favorites as well.  🙂

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Ingredients:

1 – 1 pound box elbow macaroni (cook according to package for al dente pasta)

5 – hard boiled eggs

2 – celery stalks

1 – carrot or 1 handful of baby carrots

1/2 – lg. onion

10 – Sm. stuffed green olives

1/4 – C. diced pickles. Dill, or sweet, which ever you prefer

1 – C. sugar

1/2 – C. Apple Cider Vinegar

1 – 30 oz jar of mayo

1 – Tbsp. mustard

1 – C. milk

Salt & Pepper to taste

paprika for garnish (optional)

 

Directions:

First hard boil eggs, drain, rinse, sit in cold water while preparing the egg salad to allow time for eggs to chill (do not peel). Next, cook noodles according to package for al dente, drain and set aside. Now chop all veggies (celery, carrot, onion, olives & pickles) set aside. In a large mixing bowl add 1 cup sugar, 1/2 cup apple cider vinegar and whisk. Then add the mayo and mustard and whisk again. Add 1 cup of milk and whisk. Now add cooked macaroni to the mixture and stir. Next peel hard boiled eggs ( to make dish pretty,  set one egg aside for garnish; if you do not wish to do this just chop 5 th egg as well), chop 4 of them, leaving one egg to slice for garnish at the end. Throw Chopped veggies in macaroni mixture,  mix well. Next add chopped hard boiled eggs in macaroni mixture, mix well. Mixture will be runny, add salt and pepper to taste. Place in fridge over night or 4-5 hours before serving. Take out of fridge, add sliced hard boiled egg and paprika for garnish.

Comments

  1. Now that looks delish!!!

  2. What a lovely, all American side. Perfect for celebrating. And you did it with a broken elbow with pins….amazing. Wishing you a lovely week ~

    • burlapkitchen says:

      I wish I could take credit for this but I can’t. I told my mom I wanted to put her recipe on my blog and she was all ready making it. So she took photos for me to help me out. My family has really pulled together to help me out the last few weeks. I am very blessed 🙂

  3. Do you have to add that much milk??

  4. Seems like a lot of Mayo also! How many cups is 30 oz? And Sugar?

    • burlapkitchen says:

      Yes, it will look very runny at first but after it sits in the fridge for awhile the noddles will absorb a lot of the liquid. I always make it the night before so it has time to get cold and absorb some of the liquids. I have seen a few people say they used half the amount of mayo, but I wouldn’t recommend doing it that way. This is my moms recipe and everywhere she takes it people tell her it is the best Macaroni Salad they ever tasted. And yes she puts sugar in it =) 30 oz comes out to about 4 Cups of mayo or 1 jar 28-32 oz jar of mayo (they changed the size on some). Hope this helps =)

  5. I have made this a couple times..it’s delicious and stays so creamy..We love it. Thanks so much for sharing this recipe!

  6. Making this for my daughter’s wedding reception this Saturday. So good and easy to put together.

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