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Picnic Macaroni Salad

Total Time

Prep: 15 min. + chilling


30-32 servings

Updated: Sep. 30, 2022
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


  • 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.

Nutrition Facts

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

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