Picnic Macaroni Salad Recipe

5 2 2
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Picnic Macaroni Salad Recipe

Read Reviews
5 2 2
Publisher Photo
This is the best-tasting macaroni salad ever! When I fix a batch, I serve myself a portion right away because if I wait until I get to the table, I know it will be all gone.—Judith Hunt, Goldsboro, North Carolina
MAKES:
30-32 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
30-32 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 packages (16 ounces each) elbow macaroni, cooked and drained
  • 8 medium carrots, chopped
  • 2 medium tart green apples, chopped
  • 2 medium green peppers, chopped
  • 2 small onions, chopped
  • 3 cups mayonnaise
  • 1/3 cup prepared mustard
  • 1/4 cup cider vinegar
  • 1/4 cup sugar
  • 2 teaspoons garlic salt
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 12 hard-boiled large eggs, sliced
  • 1 teaspoon seafood seasoning

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the mayonnaise, mustard, vinegar, sugar, garlic salt, salt and pepper. Pour over macaroni mixture; toss to coat.
Top with egg slices; sprinkle with seafood seasoning. Cover and refrigerate for at least 3 hours. Yield: 30-32 servings.
Originally published as Picnic Macaroni Salad in Taste of Home August/September 2001, p54

Nutritional Facts

1 cup: 223 calories, 19g fat (3g saturated fat), 87mg cholesterol, 451mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 3g protein.

  • 2 packages (16 ounces each) elbow macaroni, cooked and drained
  • 8 medium carrots, chopped
  • 2 medium tart green apples, chopped
  • 2 medium green peppers, chopped
  • 2 small onions, chopped
  • 3 cups mayonnaise
  • 1/3 cup prepared mustard
  • 1/4 cup cider vinegar
  • 1/4 cup sugar
  • 2 teaspoons garlic salt
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 12 hard-boiled large eggs, sliced
  • 1 teaspoon seafood seasoning
  1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the mayonnaise, mustard, vinegar, sugar, garlic salt, salt and pepper. Pour over macaroni mixture; toss to coat.
  2. Top with egg slices; sprinkle with seafood seasoning. Cover and refrigerate for at least 3 hours. Yield: 30-32 servings.
Originally published as Picnic Macaroni Salad in Taste of Home August/September 2001, p54

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Reviews forPicnic Macaroni Salad

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[email protected] User ID: 1202636 247487
Reviewed Apr. 25, 2016

"Makes a gigantic batch so it's great for potlucks. The only thing that I would change is to add just a tad more apple."

MY REVIEW
karrolle User ID: 1059117 90364
Reviewed Nov. 4, 2011

"I have taken this to the church potluck fundraiser and it is always gone. They even make sure I am bringing it."

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