A scoop of Mom's Macaroni Salad, complete with green olives, on a paper plate with a colorful border.

The tenth recipe in this series of Family History Recipes comes from Elizabeth. She chose to share with us a family favorite called “Mom’s Macaroni Salad.”  

According to Elizabeth, “I grew up eating this macaroni salad… The crunchy celery and onions paired with the briny olives and rich mayo really hit the spot. This recipe approximates what mom makes because we never really measure anything. If you try it, feel free to tweak it however you like!”

We like the permission to customize! Taste Tester Jolana didn’t feel any changes were necessary, however. After giving her helping a quick sniff test, she dove in with a big bite. Her exact reaction was a happy glance at the salad and a soft “Oh yeah” right before she cleaned her plate! 

Taste Tester Jolana going in for the sniff test like a Tasting History pro.

Taste Tester Jolana committing to a big bite of macaroni salad.

Taste Tester Jolana looking at her plate and making the subtle

 

 

 

 

 

 

 

 

 

 

Recipe: Mom’s Macaroni Salad

My siblings and I grew up eating this macaroni salad. I have no idea where my mom got this recipe but it’s a family favorite! The crunchy celery and onions paired with the briny olives and rich mayo really hit the spot. This recipe approximates what mom makes because we never really measure anything. If you try it, feel free to tweak it however you like! – Elizabeth 

Ingredients:

  • 14.5 oz box of elbow macaroni (I use Barilla Protein+)
  • ½ cup to a cup of mayonnaise (I use Hellman’s Olive Oil Mayonnaise)
  • 5.75 oz jar of pimiento stuffed manzanilla (green) olives
  • ¼ cup white onion, finely diced (you could also use shallots)
  • ¼ cup celery, finely diced
  • Salt and pepper to taste

Directions:

  • Prepare macaroni according to package directions, aiming for an al dente texture. Drain and rinse with cool water. 
  • While macaroni is cooking, quarter olives and dice the onion and celery. 
  • Put cooled and drained macaroni into a large mixing bowl. 
  • Add ½ cup mayo, salt and pepper, and the onion and celery. Mix well. 
  • Add olives to your taste. Sometimes I use the whole jar, sometimes I use ¾ of the jar. 
  • Adjust salt, pepper, and mayo until you’re happy with the results. 
  • This is really important, cover salad and let cool in refrigerator overnight. This salad will always taste better the next day!