Nothing symbolizes the beginning of warm weather in my family like macaroni salad. It usually gets made for the first time at Easter and the recipe goes into hibernation when the crisp mornings of autumn creep in. The taste brings back memories of Oklahoma hot summer nights where we ate fried chicken, a nice romaine salad with cherry tomatoes from the garden, macaroni salad and drank sweet tea on the back porch. Chlorine was still in our hair and sunscreen was a substitute for perfume. The days following we would have it for lunch with leftover fried chicken or a turkey sandwich while out by the pool. It is a cool, refreshing, and delicious side dish (though I’ve been known to eat it as the main dish!)
I can say right now that as I am pregnant with my second baby I crave it pretty regularly and may have eaten it for breakfast at some point last week. It is, suffice to say, one of my favorite foods.
Mom’s Picnic Macaroni Salad
You will need:
24 oz Elbow Macaroni
2 sweet onions (preferably Vidalia onion)
1 cup dill or sweet pickle relish (whichever you prefer)
1 teaspoon kosher salt
1 1/2 teaspoons garlic salt
1 teaspoon pepper
1 1/2 cups Hellmann’s Mayonnaise (NOT Miracle Whip)
1/2 cup Mustard
1. Boil macaroni with salt until soft.
2. Drain and rinse with cold water until cool.
3. Mince onions and mix with relish and macaroni.
4. Add mayo and mustard and mix well.
5. Add garlic salt, salt, and pepper to taste.
6. Cover and refrigerate till you’re ready to eat!