Kitchen Smack: Stephanie’s Macaroni Salad

Stephanie's Macaroni Salad

Stephanie's Macaroni Salad

As Spring arrives and people become antsy to get outdoors and picnics and potlucks become the norm, having an easy go-to and easy to transport recipe means everything. This is one of my favorite dishes to bring to any of the above. I'll even pack some up for day trips or saving a dime at the amusement park and having our own packed lunch.


  • 1 box small elbow macaroni
  • 1 1/2 c mayo/miracle whip
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1/4 c sweet relish
  • 1/4 sugar (or 4 packets sweetener)
  • 2-3 carrots, chopped
  • 4 celery stalks, chopped
  • 8 eggs, hard boiled, chopped
  • 1 tsp mustard
  • salt, pepper, basil, paprika to taste


  1. Cook macaroni according to package instructions. Drain. Rinse with cold water until cooled.
  2. Blend all ingredients in a large serving bowl.
  3. Add macaroni to bowl.
  4. Fold macaroni into ingredient mixture until well coated.
  5. Season to taste.
  6. Refrigerate (At least 4 hours for best taste).


This should be a creamy recipe, so after refrigeration, add a little more mayo if needed. New variation: add some freshly chopped cucumbers (peeled or unpeeled), zucchini, and/or tomatoes, or dump a bag of thawed frozen peas and blend it in.


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