Deli Macaroni Salad

"I used to have to make this salad when I worked in a german deli, only it was origanally made with potatoes. My kids absolutly love this recipe. It never lasts more than 2 days."
 
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photo by Sarah_Jayne photo by Sarah_Jayne
photo by Sarah_Jayne
photo by *Parsley* photo by *Parsley*
photo by Engrossed photo by Engrossed
Ready In:
40mins
Ingredients:
7
Yields:
6 cups
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ingredients

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directions

  • Place cold cooked macaroni along with grated onion and pickle in a large mixing bowl.
  • Add salt and pepper, mayo and enough pickle juice to moisten.
  • Be carful with the juice, you don't want the dressing too runny.
  • Add dill if you like and toss to coat.
  • Serve.
  • Cooking time included in prep.
  • time.

Questions & Replies

  1. Is this supposed to be 3 cups of uncooked macaroni that you then cook, or 3 cups of cooked macaroni?
     
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Reviews

  1. I made for salad for our 4th of July party and we liked it very much. I took the onion and dill pickle and ran it through the food processor for a bit. Then added the mayo and seasonings. I also all some chopped eggs and bacon bits. We loved the dressing for this salad. I'm used to the sweet dressing and this was a nice change of pace. Thank you for sharing with us.
     
  2. I just made this with the food processor and it was stupid easy to grate everything and make the dressing that way. Tastes awesome too!!
     
  3. Lori this was so good! I added in some celery and used green onions in place of yellow, and reduced the dill by a couple of teaspoons it's even better today! thanks so much for this recipe!...Kitten:)
     
  4. I love dill pickles so this was right up my alley. Substituted onion for green onion and added some chopped egg and cheddar cubes. Dillish! Thanks.
     
  5. Since I love pasta salads and pickles, I knew I had to give this recipe a try. I didn't have garlic pickles in the house, so I subbed using Kosher pickles, and adding garlic powder, plus I added more of the dressing, so the salad wouldn't be too dry. This is exactly how I made mine... Since the 3 cups of macaroni equals 16-ounces of uncooked elbow macaroni, I only used half the amount of noodles, as I was making this salad mainly for my husband and I. And since I only used half the amount of noodles, I then only used 1 cup of mayonnaise (Hellmann's Mayonnaise), 2 tablespoons of pickle juice, an 1/8 teaspoon each... of garlic powder, black pepper, and salt. I only added 1 tablespoon of diced yellow onion, plus I seeded and chopped 2 Vlasic Kosher Dill Pickle Spears. Made the salad one day prior to serving, but found the next day I needed to add a bit more of the dressing, so I mixed together and added... 1/4 cup of mayo, 3/4 tsp of pickle juice, plus 1/16 tsp each (about a pinch each) of garlic powder, pepper, and salt. By using less macaroni and adding more of the dressing, I found the salad stayed nice 'n creamy for a couple days in the fridge. While this salad didn't seem to wow my husband, I really liked it, and so did one of my daughters. But then my daughter loves pickles as much as I do. Thank you Lori Mama for sharing this recipe! It was very good!!
     
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Tweaks

  1. you know...it didn't quite do it for me...although maybe that is because i used dill pickle relish instead of pickles and pickle juice...i don't know...maybe i will try it as a potato salad?...
     
  2. Lori this was so good! I added in some celery and used green onions in place of yellow, and reduced the dill by a couple of teaspoons it's even better today! thanks so much for this recipe!...Kitten:)
     

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I cook therefore I am.
 
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