Macaroni Salad

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This was delicious! My 15 year old son helped me make it - so easy! The four of us almost finished the entire bowl with dinner. Next time I will double the recipe so we will have leftovers!

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It's a pretty basic macaroni salad recipe. I use Miracle Whip, just my preference. I have a similar recipe in a 1945 cookbook. Nothing new.

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just wonder why it is called 10 minute salad, it takes at least that time to cook the macaroni, so actually any pasta type salad takes 10 minutes once pasta is cooked.

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I made this recipe last 4th of July, and it was a huge success. My husband cooked a brisket on the grill last night and asked him this morning what he wanted to go with it and his reply was " the macaroni salad you made for the 4th of July party". I used a 1/2 bag of macaroni which turned out to be about 3 cups cooked, 1 med. stalk of celery,2 small green onions about 2 1/2 tbsp. of salad olives, 1/2 cup of mayo, 1/4 cup of sour cream, the lemon pepper about 2 tbsp. of Emeril's bayou blast, that I make and keep on hand 2 boiled eggs & a pinch of cayenne pepper. It's doin it's thing in the fridge, I will serve it this afternoon. I'm can't wait!!!!

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CROWD PLEASER @ WORK-POTLUCK !
THANKS PAULA !

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Love this recipe!!! Very easy and best served warm!!! Another hit!! Thanks Paula!!

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Being from the deep south, I can appreciate a great macaroni salad recipe. It was great finding one without pickles, sugar & vinegar - and it is the best I've ever had! Thank you Paula!!

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Best ever! Thank You Ms. Paula Deen

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This is a great recipe even if you make little changes. I left out the green peppers and pimentos and added celery and used a sweet bavarian mustard that was really good.

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I've never made macaroni salad and personally dislike it, but decided to try the recipe for a 4th of July celebration with the in-laws. Needless to say, the macaroni salad was a hit and I overheard my 72-year old mother-in-law telling her husband, "This is the BEST macaroni salad I have ever had!" I even ate some myself and enjoyed it. Thank you Paula Dean for sharing this exquisite recipe! :