Mom’s Macaroni Salad is one of our Summertime favorites, especially at family get-togethers and parties.
Actually, just reading the recipe makes me hungry for it.
Our family is always pleased to have a nice bowl of macaroni salad at BBQs or gatherings. Yours will be too.
Type: Salad Recipe
Prep Time: 15 min
Cook Time: 15 min
Yield: 8 – 10 servings
- 6 cups of uncooked elbow or small shell macaroni
- 12 cups of water
- 1 tbsp salt + to taste
- 2 bay leaves
- 6 hard boiled eggs – at least 5 days old prior to cooking
- 2 tbsp fresh parsley – finely chopped
- 1 tsp fresh dill – finely chopped
- 2 spring onion greens – finely chopped
- 1 tsp fresh pimento pepper – finely chopped
- 1-1/2 cups mayonnaise
- 3/4 cup full fat sour cream
- 1/4 cup heavy cream
- 1 tsp prepared mustard
- 2 tsp white vinegar
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper + to taste
- 1/2 tsp paprika
- 1/4 tsp garlic powder – optional
- Peel hard boiled eggs, slice, and set aside.
- In a soup or stock pot, bring water to a boil, add salt, bay leaf and add in the uncooked macaroni. Stir immediately, so no macaroni stick to the bottom, and cook until tender, but slightly al dente. * Tip: Stir several times during cooking, so all the macaroni float free of each other and off the bottom of the pot.
- Drain macaroni and remove bay leaves. While still hot, add in about 1 tbsp of the mayo and stir through to prevent macaroni from adhering to each other. * Note: I don’t use oil here because it prevents the dressing from sticking to the macaroni. Allow macaroni to cool in a cold pot or a large mixing bowl.
- While macaroni is cooling, prepare the dressing.
- In a bowl, mix the dressing by combining the mayonnaise, sour cream, heavy cream, vinegar and mustard. Stir well and refrigerate until ready to use.
- When macaroni has cooled, add to it, the spring onions, dill, cayenne, black pepper, garlic powder, if desired, eggs and pimento pepper, and half the parsley. Stir through.
- Pour dressing over the pasta, and gently stir it into the macaroni mixture until all macaroni are thoroughly coated.
- Season with salt and pepper to taste.
- Transfer salad into a serving dish and sprinkle the top with remaining parsley, sprinkle with paprika and serve.
- Note: Since this salad contains eggs and mayo, it is important to keep it refrigerated as much as possible before and after serving. In the refrigerator the left over salad will keep quite well for a couple of days.
I hope you enjoy this recipe for how to make my Macaroni Salad as much as our family does.
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