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I grew up on macaroni salad dinners. In the summer my mom just didn’t cook a lot. If it was the weekend dad would grill but during the week? We were likely to eat a cold salad. My family were not big eaters. meals were often just what happened to be in the fridge and could consist of cantaloupe with ice cream, or sandwiches, or strawberry shortcake, or macaroni salad. If you were still hungry afterward? Ah… the sound of my mom’s voice echoes through the decades…
Grab a carrot.
The answer to world hunger as far as my mom was concerned was raw carrots. Snack food? Carrots. Craving something? Grab a carrot. And you know what my kids hear when they are wanting a snack? Yep… Grab a carrot.
Anyway, to me macaroni salad was summertime. I was not a big eater but I could put this stuff away. My kids can, too.
As far as I know this is a classic macaroni salad recipe that Mom no doubt cut from the paper, or package of something or other. She was not a creative cook so I imagine it is pretty much as written. I have considered updating it but I just can’t bring myself to mess with it. Macaroni salad is pretty much perfect the way it is.
My mom told me that the secret of good macaroni salad was to overcook the macaroni. No al dente here, folks. Cook it until it is very tender but still holds it’s shape. It will soak up the flavor from the salad that way. It is always better the second day so make it ahead of time if you can.Sometimes, when I am feeling particularly rebellious I will add some chopped, fresh tarragon. Just sayin’.
Macaroni Salad
- 1 lb ounces elbow macaroni
- 2 cups Hellmann’s mayonnaise or homemade
- 2 Tbsp. cider vinegar
- 1 Tbsp. mustard
- 2 tsp. sugar
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 cup thinly sliced celery
- 1 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1/2 cup grated carrot
- 1 cup salad olives, drained
- Bring a large pot of salted water to a boil.
- Pour in macaroni and cook until very tender.
- Drain completely.
- Combine mayonnaise, mustard, vinegar, salt, pepper, and sugar and mix well. Taste and adjust seasoning.
- Put macaroni, celery, carrot, onion, peppers, and olives in a large bowl.
- Pour mayonnaise mixture over and combine gently.
- Chill overnight if time permits. Add a little more dressing if necessary before serving.
Serves 8
I know you said you have never messed with it…but if a random person were to detest olives but like tomatoes, do you think tomatoes could be substituted for olives?
Sure Kathy… Chop small – I think it would be amazing.
I had this as a 13 year old …My sister use to make it thanks for the sweet memories…and the recipe 2…..
I grew up on it, Fran. Isn’t it funny how foods do that to us?
I made this as a side for dinner tonight. I only had green bell peppers, and I skipped the olives and used a fresh-picked tomato instead.
I had to guess on the mustard — I wasn’t sure if you meant dry or prepared…so given the era it was from, I used prepared yellow.
I liked it. One kid who prefers spicy brown mustard suggested that would be better. Another person who isn’t a fan of celery commented that maybe less celery.
Dh who is allergic to wheat didn’t eat it at all. (I made him other things…)
We must not eat as much as your crew because we have plenty left over.
I tell ya, you’d go nuts around here feeding people. LOL
Glad you liked it Kathy!
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Reading that made my stomach growl.
My mom used to add small cubes of cheese and hard boiled egg.
That sounds good, too.
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