Grandma Carr's Macaroni Salad

Kathie Carr

By
@kathiecc

This was one of Grandma's staples. It was almost always in the refrigerator. Every picnic we ever had featured this salad. And Grandma loved picnics so we had LOTS of them.

It is just easy and simple food but good. Grandma varies the veggies she included based on what she had on hand. Sometimes there was celery, sometimes green or red bell peppers, sometimes even shredded carrots. Diffrent types of onion were used. But ALWAYS elbow macaroni!


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Serves:

6-8

Prep:

15 Min

Ingredients

SALAD:

1 lb
elbow macaroni, cooked in boiling salted water until al dente and drained
2 Tbsp
vegetable oil
1 tsp
salt
1 tsp
freshly ground black pepper
1/2 c
chopped onions, sweet onions are great, red or white
1 c
chopped celery
1/2 c
chopped sweet pickles
1
chopped bell pepper, any color of your choice or mixed

DRESSING:

1 1/2 c
mayonnaise
2 Tbsp
milk
1 Tbsp
prepared yellow mustard (not powdered)
1 tsp
celery seed

OPTIONAL GARNISH:

1 tsp
paprika
2
hard boiled eggs, optional

Directions Step-By-Step

1
In a large salad bowl, toss together the warm pasta, oil, salt, and pepper; allow to cool, then add the onion, celery, pickles, and bell pepper; toss to blend.

For dressing: In a small bowl, stir together the mayonnaise, milk, mustard, and celery seeds; pour half over the salad and toss to coat.
2
At this point, cover and refrigerate the salad and remaining dressing for at least 4 hours and up to 2 days. This allows flavors to blend and makes salad so much better. One hour before serving, remove the salad from the refrigerator, add more dressing, if needed, and taste for salt and pepper. Grandma often topped the salad with sliced hard boiled eggs and sprinkled everything with the paprika. Cover, and refrigerate until ready to serve.
3
VARIATIONS: Add chopped chicken or ham. Try adding frozen uncooked peas, olives, cherry tomatoes, anything you might like.

About this Recipe

Course/Dish: Pasta Salads