Southern Macaroni Salad
Updated: Feb 6
“No one’s really sure who first came up with the idea, but we don’t think it’s a coincidence that just a few decades earlier in the late 19th century, immigrants from Germany propagated mayo- and mustard-dressed potato salads throughout the country. Applying the logic of potato salad to leftover macaroni likely just made good sense, especially when you consider the broader popularity of mayo-based cuisine at the time, from tuna salad to elaborate molded concoctions. A Washington Post recipe published in 1930 even called the dish mock potato salad.” (Falkowitz)
Yield: 10 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Author: The Southern Spice Rack
· 4 Cups Macaroni noodles
· 4 diced hard boiled eggs
· 1 small diced onion
· ½ cup diced carrots
· 2 ribs diced celery
· 1 large diced sweet bell pepper
· ¼ cup sweet relish
· 2 cups mayonnaise
· 1 tablespoon garlic powder
· 1 tablespoon black pepper
· 1 tablespoon salt
1. Bring 2 quarts of water to a boil, salt the water. Add the uncooked macaroni noodles. Cook until al dente, refer to box for cooking instructions.
2. Drain pasta and rinse under cool water until cold.
3. Hard boil the eggs by letting boil in water for ten minutes. Once cooked, cool and remove from shell. Cut eggs into small dice.
4. In a large bowl combine cooked macaroni noodles, hard boiled eggs, onion, carrots, celery, bell pepper, sweet relish, mayonnaise, garlic powder, black pepper, and salt. Mix untill well combined and noodles are coated thoroughly.
5. Cover the bowl and let refrigerate about two hours before serving.
Cite: Falkowitz, Max. “Who Invented Macaroni Salad?” TASTE, 1 Jan. 2010, www.tastecooking.com/who-invented-macaroni-salad/. Accessed 27 Jan. 2021.