Mom's Macaroni Salad

Name: Mom's Macaroni Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10-12 serving(s)
Ingredients: 1 lb elbow macaroni, large; 1 (6 ounce) can large olives, pitted; 1 (4 ounce) jar pimientos, diced; 1 small onion, diced; 2 whole dill pickles, diced; 1 dozen egg, hardboiled chopped; 2 1/2 cups mayonnaise, Best Foods; 1 tablespoon mustard, heaping; 1/2 cup red wine vinegar; 1/4 cup canola oil; 1 tablespoon parsley, heaping; 1 tablespoon beau monde seasoning; 1 tablespoon season salt, heaping; 1 teaspoon paprika; 1 teaspoon Worcestershire sauce; 1 teaspoon celery salt; 1 dash pepper

Submitted by Shirl

"This is a recipe that my mom perfected years ago. I made her write it down so that I could duplicate it. She gives me directions like mayo 1/2" above label of quart jar. Well Best Foods has changed their jars from quarts 32 oz. to a 30 oz. jar, the chumps. So I had to measure everything out, wanted to do it anyways so I could post it here for safe keeping. Have taken this to many BBQ's and I always come home with an empty bowl. The sauce should be very salty tasting, if not add more season salt. If you want more color add more paprika. You can decorate the top with a sliced hardboiled egg, parsley and paprika if you want a nice presentation. This needs to sit for a minimum of 4 hours for the flavors to blend. I just noticed that Beau Monde Seasoning is not showing up, it's the the missing ingredient for the tablespoon. Edited 7/13/09 to reviewer that does not take zmails. YES THE DOZEN EGGS IS CORRECT."

Download

Ready In:: 1hr
Ingredients:: 17
Serves:: 10-12

ingredients

1 lb elbow macaroni, large
1 (6 ounce) can large olives, pitted
1 (4 ounce) jar pimientos, diced
1 small onion, diced
2 whole dill pickles, diced
1 dozen egg, hardboiled chopped
Sauce
2 ¹⁄₂ cups mayonnaise, Best Foods
1 tablespoon mustard, heaping
¹⁄₂ cup red wine vinegar
¹⁄₄ cup canola oil
1 tablespoon parsley, heaping
1 tablespoon beau monde seasoning
1 tablespoon season salt, heaping
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 dash pepper

directions

Cook macaroni according to package, drain and place in large bowl.
Drain olives and pimentos add to bowl.
Dice onion and pickles add to bowl.
In smaller bowl add sauce ingredients and mix well.
Add sauce to macaroni mixture and mix well.
Chop eggs and stir into macaroni mix well.
Cover and refrigerate for a couple of hours, taste adding more season salt if necessary (I always need to add more).
Cover and let sit refrigerated until ready to serve.

Questions & Replies

Got a question? Share it with the community!

Reviews

Sounds like a recipe I have.....except for the one (1) dozen eggs! THAT can't be right....

Chef mmmm

RECIPE SUBMITTED BY

Shirl

I live in a small rural town in central California. I am lucky enough to live and work in my community. I am the site coordinator for an after school program where we enroll over 100 students. My motto is there are no bad kids only bad parents. I have one daughter that is now in her second year of college and a husband that is the worse critic when it comes to food. He either likes it or doesn't no in between. I have been at the zaar for over a year now and continue to go back and forth on buying a membership, right now I'm going for buying. Trying to convince myself that it is only $2.00 a month and I could clean up that nonmember cookbook and get it organized so I might be able to find something :)I'm kinda a pack rat when it comes to food, I always have back ups and sometimes back ups for the back ups. My husband always tells everyone if there is a national disaster come to our house shirley will be able to feed an army. So yall are welcome too :)Edited to add i joined 12-31-06 my Christmas prsent to myself!

View Full Profile