Macaroni or Potato Salad, It's a Southern Thang

Barbara Scott

By
@Feebs17

Always a big hit at parties and family gatherings. The cucumber gives it a surprisingly fresh taste. I just made a HUGE batch to take to a pig roast tomorrow. Enjoy.


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Rating:

Comments:

Serves:

12-18

Prep:

1 Hr

Cook:

20 Min

Method:

Stove Top

Ingredients

2
16 oz. boxes of jumbo macaroni or penne pasta
1
large onion, finely chopped
1
lg. green pepper, chopped kind of small
6
stalks of celery, slit down the middle and chopped
1
dozen hard boiled eggs, minus yolks
1
medium cucumber, seeded and finely chopped
dressing:
2 1/2
cups mayonnaise
1/2
cup plus 2 tbsp. sweet pickle juice
1/2
cup plus 1 tbsp. yellow mustard
3
tbsp. sweet pickle relish
1
tsp. apple cider vinegar

Directions Step-By-Step

1
Cook pasta per directions in large stock pot with liberally salted water. Hard boil a dozen eggs. Run cold water over them and peel.
2
Mix dressing and let sit until everything is ready to be mixed.
3
I know there are differences of opinion on whether to rinse the cooked pasta but I do mine. So, rinse pasta in cold water and thoroughly drain. Add in chopped ingredients and mix with dressing. NOTE: This is better if made the day before needed.
4
NOTE: If salad is dry the next day just make up 1/2 or whole dressing recipe to add and toss. ALSO, you can use potatoes instead of pasta and it's just as good. :)

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom