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Picnic Macaroni Salad

 Picnic Macaroni Salad
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
30-32 ServingsPrep: 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-cooked 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.
Nutritional Facts: 1 serving (1 cup) equals 223 calories,

2 of 2

Picnic Macaroni Salad (continued)

Nutritional Facts: 19 g fat (3 g saturated fat), 87 mg cholesterol, 451 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.