Rating: 4.5 stars
129 Ratings
  • 5 star values: 95
  • 4 star values: 29
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

This is a family recipe for mac salad that was made for all holidays, cookouts, or family get-togethers. Traditional, simple, quick, and feeds a crowd. Add more mayonnaise if salad seems too dry.

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
20 mins
total:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until chilled. Transfer macaroni to a large salad bowl.

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  • Toss pasta with hard-cooked eggs, onion, celery, and green bell pepper. Whisk mayonnaise, milk, pickle relish, and honey mustard in a bowl and pour dressing over the salad; mix well and season with sea salt and ground black pepper.

Cook's Note:

To cut back the fat, use fat-free mayo, whole wheat noodles, skim milk, and only put in the egg whites.

Nutrition Facts

484 calories; protein 9.5g; carbohydrates 38.1g; fat 33.3g; cholesterol 121.8mg; sodium 464.9mg. Full Nutrition
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