My mom's unusual salad has been popular with friends and family for many years. This salad calls for a lot of ingredients but is worth the effort. If possible, use pickle juice instead of the vinegar.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
3 hrs
total:
3 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.

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  • In a medium-size mixing bowl, combine onion, bell pepper, celery, mayonnaise, sweet pickle relish, ketchup, pickle juices, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp. Fold the macaroni into the mixture. Cover and chill at least 3 hours before serving.

Nutrition Facts

221 calories; protein 3.6g 7% DV; carbohydrates 14.6g 5% DV; fat 16.8g 26% DV; cholesterol 21.5mg 7% DV; sodium 243.1mg 10% DV. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2004
Great salad. I always find that macaroni salads become dry after awhile. So I always add some sour cream with the mayo. The sour cream does not soak into the macaroni like the mayo does. Read More
(104)

Most helpful critical review

Rating: 3 stars
06/22/2003
I was not impressed. Maybe it would have been better with a "tweeking" of the ingredients but I didn't like it enough to try it again. If I did I would put in more horseradish next time. Read More
(10)
67 Ratings
  • 5 star values: 41
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/24/2004
Great salad. I always find that macaroni salads become dry after awhile. So I always add some sour cream with the mayo. The sour cream does not soak into the macaroni like the mayo does. Read More
(104)
Rating: 5 stars
06/21/2003
My family and I are all from New Orleans and we love seafood any which way you can cook it, and this was the best cold salad I have made or tasted. I brought some to my parents and my grandmother who is 87,(and very picky)No One cooks better than granny you know...She loved it!! I will make this again and again...It really is terrific!! Read More
(59)
Rating: 5 stars
12/01/2003
I made this recipe for a spring barn party and it was a great hit. You may want to cut back on the horseradish if kids will be eating this salad. I used a fancier macaroni as an eye catcher. Will make this recipe again no doubt! Read More
(54)
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Rating: 4 stars
07/14/2003
Great for families who are not used to really bold tastes. I think kids who like shrimp will like this. I added a bit of lime juice to the shrimp before mixing with the rest of the salad. I also added the lime zest! Read More
(19)
Rating: 5 stars
06/06/2007
Very good left out pickle relish ketchup horseradish but added old bay in place of chili powder also I added a little mustard some cheese and eggs. I think next time I will try the horseradish just to see if I like the flavor in the salad because I love horseradish. End result was basic but still very good can't wait for lunch today because it has been chilling all night. I always believe salads like this are better the next day as the flavors have a chance to come together and the pasta has had a chance to chill. OH!!! I ALSO USED LARGER SHRIMP 31/40 COUNT INSTEAD OF SALAD SHRIMP. Read More
(14)
Rating: 3 stars
06/21/2003
I was not impressed. Maybe it would have been better with a "tweeking" of the ingredients but I didn't like it enough to try it again. If I did I would put in more horseradish next time. Read More
(10)
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Rating: 5 stars
06/21/2003
I changed a few things like everyone else to accomodate our family's tastes but overall it was an extremely creative and tasty recipe. Thanks for the idea! I left out the green pepper and celery and added chopped jalapenos instead of hot pepper sauce. I also doubled the pasta the shrimp and the mayo. Good stuff! Read More
(9)
Rating: 4 stars
05/26/2007
We tried this recipie and we were pleasantly surprised because some of the ingredients were not flavors that we normally use. Read More
(9)
Rating: 5 stars
10/29/2011
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! Read More
(8)