*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
EXCELLENT! Just what I wanted: a basic mac salad recipe. I would recommend mixing the mayo and mustard together and then slowly adding to the macaroni to your taste (I am very particular about the amount of dressing on anything). I used the leftover mixture for deviled eggs and my mac salad was perfectly dressed. This is my new official mac salad recipe!
Grand Slam Mama! After reading the reviews the only changes I made were decrease the mustard to 1/4 cup add 4 Tbl apple cider vinegar with 2 Tbl sugar and a tsp of mustard powder mixed in 5 chopped hard boiled eggs and 3 sliced eggs on top of salad. In my opinion it really does need all 3 cups of mayo--I started with 2 cups and then had to add the third. I rinsed and cooled the noodles before adding to the dressing. I will keep this recipe forever. I am taking it to a saint paddy's potluck tomorrow. Yo mama knew her stuff!
Not a single thing changed and it was fantastic! I had never made Macaroni Salad before but found myself with a half a package cooked after making Mac n Cheese the night before. This turned out wonderful with a nice kick to it. No weird ingredients -- all staples. Every time I had tasted Mac Salad before it had no appeal because it was so bland -- this I (and my co-workers) loved. My partner does not care for mustard so it wasn't a fave of his but he was the only one to say so. Everyone else -- about 5 people -- loved it! This is the recipe you've been looking for. It will be in my cookbook for years!
I've made this twice. I can't save it to my recipe box as written because the preferred version is my second attempt at making it with revisions as follows: Less mustard- 3 Tbsps. and the type I used was a German whole-grain dijon style. The addition of sweet red pepper relish in place of sweet pickle relish. Chopped in 1 medium red onion instead of the small green onions called for (store was out) and only 1 cup mayonnaise mixed with 2 Tbs sugar and approx 3 Tbsp apple cider vinegar (I suggest the vinegar be "to taste" as taste preferences vary from person to person). I kept the black olives (used jumbo size) but stuffed them with jarlsberg cheese because it together with the olives somewhat mimics the sweet/bold taste of the salad. I actually really liked that olive touch!! Thank you for providing me with inspiration to try a new type of pasta salad!
I did'nt put celery or black olives in mine. I put green onions red and green bell peppers. It was the hit of the party!!!!!
Rating: 5 stars
I loved it and have made it more than once for family get togethers. Everyone was so impressed! The last time I made it I added some sunflower seeds to add some extra crunch. I liked the results but then again I'm a nut freak.