Everyone needs this recipe on hand to make for barbecues and potlucks: Old Fashioned Macaroni Salad. Click below to view a short video for how to make this recipe. Scroll to the bottom of this post to print out the complete recipe.
For as long as I can remember, my mother has been making a similar version of this simple, classic macaroni salad recipe. It has always been my favorite. I don’t want anything fancy in my mac salad, so the simplest version works best for me.
You must begin with the small noodles with the hole in the middle (otherwise known as ditalini). I suppose you could use small elbows too, but I personally love the little guys.
I toss my macaroni salad with a mixture of mayo, mustard and onion powder. I mix in a small dose of chopped celery and green onions. Chopped hard-boiled egg is folded in at the end.
I could seriously eat loads and loads of this stuff. Since that’s not such a good thing, I like to make this salad when we have company coming over. It needs to be devoured so I’m not tempted by a large bowl of leftovers!
And just for the record, Mom never would add celery and green onion to her macaroni salad. She doesn’t care for anything crunchy. But I chop them up quite small… they just add a little something extra to the recipe.
This salad is always a big hit- gobbled up quickly and hardly ever any leftovers (yahoo!)
Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Old Fashioned Macaroni Salad
- 2 cups macaroni (I use ditalini)
- 1 1/2 cups mayonnaise
- 2 stalks celery, finely chopped
- 4 green onions, chopped (green and white parts)
- 1 1/2 tablespoons mustard
- 1 tablespoon onion powder
- salt and pepper, to taste
- 4 hard boiled eggs, chopped
- paprika, for garnish
- Prepare the pasta according to package directions. Rinse under cold water and set aside to drain well.
- In a medium bowl, whisk together the mayonnaise, celery, green onion, mustard, onion powder, salt and pepper.
- Place the drained, cooled pasta in a large bowl. Add the mayonnaise mixture and stir into the pasta until well combined. Gently stir in the chopped egg. Sprinkle with paprika, cover with plastic wrap, and chill for at least a couple of hours before serving.
Here are a few more macaroni salad recipes you might enjoy:
- Amish Macaroni Salad by Chocolate Moosey
- Not Your Mama’s Macaroni Salad by RecipeGirl
- Mexican Macaroni Salad by The Pioneer Woman
- Shrimp and Macaroni Salad by FoodieCrush