This recipe was sent to me by a friend; her mother uses it to create the tastiest bannock ever.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 5 |
Ingredients
- 3 cups elbow macaroni
- 1 ½ cups mayonnaise
- ⅓ large onion, minced
- ¼ cup chopped fresh parsley
- 2 tablespoons prepared yellow mustard
- 2 teaspoons rice vinegar
- 1 teaspoon white sugar, or more to taste
- ¾ teaspoon celery seed
- ½ teaspoon salt
- 3 hard-cooked eggs, chopped
Instructions
- Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Rinse macaroni in cold water until cool; drain.
- Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl. Add macaroni and eggs and stir to coat.
- Chill in the refrigerator for 30 minutes before serving.
Nutrition Facts
| Calories | 783 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 152 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 9 g |
| Sodium | 719 mg |
| Sugars | 3 g |
| Fat | 57 g |
| Unsaturated Fat | 0 g |
Reviews
Made it as written. Only thing I added was chopped celery for some crunch.
Excellent! Made as instructed. It’s delicious! It’s like potato salad, but with macaroni noodles. Will make again! Thanks.
Two suggestions to add to a really good recipe as it is right now. Slice some celery in addition to the celery seed – adds some much needed crunch. And to keep from drying out, thin the mayo mixture with a little milk, not water. Milk just works better and adds a subtle flavor to the dressing. My great grandmother always said if you want more flavor, add milk.
This needed more stuff in it than just the onions. I added green olives like some others did and a bit of jarred roasted red pepper. I did chop the onions instead of mincing because my elbow macaroni was large. The dressing is wonderful. I made it exactly except I used dried parsley. Like others said it does seem to absorb the dressing and dry out. I made a second recipe of the dressing the next day to make it creamy again. The flavor is unique, and it isn’t the typical relish style dressing.
I just made this and was not expecting it to be so yellow, from the mustard. The picture doesn’t show it is yellow? I just placed it in the refrigerator maybe it will calm down after setting awhile. I will be adding some real celery for some crunch.
Served with rib dinner, planning on eating leftovers the next day. There were none! Big hit, family loved it! Added finely chopped celery and used Splenda instead of sugar.
Not enough ingredients for a great flavor. How about actual celery? I like cucumber and sweet peppers added.
Great easy recipe with the old time fresh flavor I remember at picnics when I was growing up. And so easy to make! Thanks. The whole family enjoyed it.
This dish is great but added fresh celery and a can of tuna fish, really added great favor!
Excellent blend of ingredients that can be slightly adjusted for individual taste, BUT I believe they all need to come to the party. Can’t say much more. I often cook too much elbow pasta for sides, and this is a fantastic way to use it up. Again, scale the recipe to the ingredients mentioned and you CANNOT go wrong. This is the one my Mom did at home, and she got away before I could ask . . . .thanks for posting this recipe. 🙂 ASIDE: I added 1 pound of frozen (thawed) tiny bay shrimp, drained; and it didn’t require adjustment beyond that. Fold them in and instant hit with seafood flair! Very versatile recipe. Double Thank You!!!!
Made this for my husband, and he said it was perfect. Slightly adjusted for a smaller quantity, used onion powder instead of onion, added a bit of garlic powder, and about 10 olives. Have already printed and added to recipe notebook!
OMG, this is PERFECT! I followed your recipe as written, but I did substitute whole wheat pasta instead of the regular pasta. I did add an extra egg, red peppers, celery and frozen peas in the same amount as the green peppers. This macaroni salad is now my main go-to for church potlucks, neighborhood BBQ’s and such. Thanks again for a wonderful recipe!!!
Many macaroni and potatoe salad recipes dry out after sitting. The potatoes and pasta soak up the dressing and it’s necessary to add a bit more dressing. Try making it with more dressing at the beginning and it may end up being to your liking at the end
I made this as stated and it was great, everyone at the potluck loved it and wanted the recipe. I made it right before going to the potluck. I kept a portion of it at home and it was even better the next day after sitting in the fridge!
Helluva good recipe !!!! … I added a quarter cup of finely chopped celery to kick it up a notch and a quarter teaspoon of paprika just for S&G !!!
Went by recipe overall, but added chopped green pepper, chopped celery, and chopped black olives. Wanted a bit more crunch. Tasted great and will be a keeper.
Creamy, tasty and delicious !! Big hit with the family !!
I substituted Miracle Whip for the Mayo because I don’t really like how mayo makes macaroni salad’s taste. This is a pretty good recipe. A little more mustard than I would have liked. I’ll probably just do 1 tbsp next time.
I made this salad today, exactly as it was written. I would say it is a solid recipe for a macaroni salad. It would go well with most any dish which could be enhanced with a cold side dish. We were not disappointed.
Made this twice so far. Four stars as written, five with a few revisions! The second time, I used a little less seasoned rice vinegar and mustard, and a little more sugar, as it was a little too tangy the first time. Also used a little less mayo and onion the second time. I used dried parsley both times, as that’s all I had, but make sure you look up the ratio needed for dry vs. fresh. Both my husband and I love this! This recipe is a keeper!
I love macaroni salad. I put white albacore tuna in mine. Soon good!