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Mom’s Best Macaroni Salad

You will be craving this cool and creamy macaroni salad on hot summer days! It is a fabulous accompaniment to any cookout and goes especially well with grilled chicken.

Mom’s Best Macaroni Salad

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Recipe by Jennifer Course: Sides, VegetarianCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

1

hour 
Chilling time

2

hours 
Calories

300

kcal

You will be craving this cool and creamy macaroni salad on hot summer days! It is a fabulous accompaniment to any cookout and goes especially well with grilled chicken.

Ingredients

  • 8 oz elbow macaroni (2 cups, uncooked), cooked until al dente, rinsed, drained well, and cooled

  • 3/4 cup Best Foods mayonnaise

  • 6 oz Greek yogurt (I like to use Fage)

  • 2 tbsp Heinz Distilled White Vinegar

  • 2 tsp Dijon mustard

  • 1-1/2 tsp sugar

  • 1 tsp Lawry’s Seasoned Salt

  • 1 tsp garlic powder

  • fresh ground black pepper (to taste)

  • 1/4 tsp celery seed

  • dash of paprika

  • 1 stalk celery (cut in 1/4 inch dice)

  • 1 large carrot, peeled and shredded

  • 1 red onion, diced

  • 1/2 cup grape or cherry tomatoes, diced

  • 1 cup frozen petite peas, thawed

  • 3 – 4 hard boiled eggs, chopped

  • 1/4 cup pickle relish, use your favorite (I use Famous Dave’s Signature Spicy Pickle Relish)

Directions

  • In a large bowl, combine mayonnaise, yogurt, vinegar, mustard, sugar, seasoned salt, garlic powder, black pepper, celery seed, and paprika.
  • Stir until blended.
  • Remove 1/4 cup dressing to a small container, cover and refrigerate.
  • Add cooked macaroni, celery, carrot, red onion, tomatoes, peas, eggs, and relish to remaining dressing in a large bowl, stir well to combine.
  • Cover and refrigerate for at least 2 hours.
  • Just before serving, add reserved dressing to salad and stir to blend.

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Macaroni Salad

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