Macaroni salad is a staple at family gatherings and barbecues in the South. It’s another one of those filling side dishes that can be made on the fly and with very little expense—our favorite kind. To get a Southern cook’s macaroni salad recipe, you have to be quick, though, as I’ve never known one who actually measured anything out
10 ounces dry macaroni
½ to ¾ cup mayonnaise (if you like more dressing, add the full amount)
1 tablespoon spicy brown mustard (you can use regular if you have
it on hand)
One 4-ounce jar pimentos, drained
1/3 cup sweet pickle relish Salt and pepper to taste (I start with ½
teaspoon of each)
- Cook the macaroni according to the package directions. Drain in a colander and run cold water over it to cool.
- Mix all the other ingredients together in a medium bowl. Add the macaroni and mix well, adding more mayonnaise if needed.
- Cover and chill. Stir before serving.