Macaroni Salad

Macaroni Salad

Along with deviled eggs and spiral cut ham, this is a Southern classic side dish for the Easter table. Most macaroni salads use a combination of mayonnaise and mustard but that tastes too much like potato salad to me so I like to use a combination of mayonnaise and bread & butter pickle juice. Not only does the pickle juice thins out the mayonnaise, it adds just the right amount of sugar and tang to the dressing. This is a simple side dish that can be made in advance so you have time to focus on the big stuff like the ham!

Macaroni Salad

10 oz. of elbow macaroni

½ cup of mayonnaise (I like Duke’s)

¼ cup of bread & butter pickle juice

1 cup of celery diced

1 cup of bread & butter pickles, diced

1 (2.25 oz) can of sliced black olives, drained

3 green onions, thinly sliced

Salt & Pepper to taste

Garnish with chopped chives

Cook macaroni according to the package directions. Rinse under cold water and drain. In a large bowl whisk the mayonnaise and the pickle juice. Mix in the macaroni, celery, pickles, black olives and the green onions. Season with salt and pepper. Garnish with the chopped chives.

Serves 8 as a side dish