This is a family recipe that I have altered a tiny tinny bit. Basically Mom adds more mustard to hers then I do. We have had this salad at countless family gatherings, and I know it is still a top choice for both of my Brothers. It is really easy to make and I whipped some up this morning for small dinner party.
Aaron and I are going over to my younger brother Kurtis's house to have dinner with his family. We are most looking forward to this dinner and hoping that little Cameron will love the salad and he will carry the tradition on for another generation.
I understand that most people already have a family salad whether it be potato, pasta, or macaroni. This is one of those recipes that is a crowd pleaser. You can make large quantity's of this for large crowds, and whenever I make it I always get requests for the recipe. Looking for a simple side that is a crowd pleaser? This is your dish. Enjoy!
- 1lb macaroni pasta
- 1/2 red onion, finely chopped
- 4-6 celery stalks, finely chopped
- 4 ounces black olives, sliced
- 3 hard boiled eggs
- Best Foods Mayonnaise to taste (1/4-1/2 cup, spoon in slowly)
- 2-3 Tbs Yellow Mustard
- Kosher salt
- Freshly grated Black Pepper
Boil water and cook macaroni per manufactures directions.
When macaroni is done drain in sink and rinse with cold water from the tap.
Put Macaroni in a large mixing bowl add a spoon of mayo and throughly coat the Macaroni to prevent it from sticking together.
Add celery, onions and olives.
Slowly add mayonnaise and a little mustard. Mix well. If it seems dry add more mayo (trick is not to add too much Mayo, so add it slow).
Chop two of the hard boiled eggs up and mix into Macaroni.
Generously add salt and pepper to taste.
Let Salad sit in the fridge for a few hours up to overnight, and then check it. If it seems to dry add a spoon of mayo, test for salt and pepper.
When you are ready to serve slice the last egg and arrange on top of salad. Add paprika, serve.