Deli Macaroni Salad

Submitted by Lori Mama

"I used to have to make this salad when I worked in a german deli, only it was origanally made with potatoes. My kids absolutly love this recipe. It never lasts more than 2 days."

 

• Ready In: 40mins
• Ingredients: 7
• Yields: 6 cups

ingredients

• 3 cups elbow macaroni, cooked and cooled under cold water
• 1 small onion, grated
• 2 medium garlic dill pickles, grated
• salt and pepper
• 1 1⁄2 cups mayonnaise or 1 1/2 cups mayo base salad dressing, to taste
• pickle juice
• 1 tablespoon chopped fresh dill (optional)

directions

1. Place cold cooked macaroni along with grated onion and pickle in a large mixing bowl.
2. Add salt and pepper, mayo and enough pickle juice to moisten.
3. Be carful with the juice, you don't want the dressing too runny.
4. Add dill if you like and toss to coat.
5. Serve.
6. Cooking time included in prep.
7. time.

Reviews

[Stephanie S.]

I made for salad for our 4th of July party and we liked it very much. I took the onion and dill pickle and ran it through the food processor for a bit. Then added the mayo and seasonings. I also all some chopped eggs and bacon bits. We loved the dressing for this salad. I'm used to the sweet dressing and this was a nice change of pace. Thank you for sharing with us.

 

[Drebaby]

I just made this with the food processor and it was stupid easy to grate everything and make the dressing that way. Tastes awesome too!!

 

[Kittencalrecipezazz]

Lori this was so good! I added in some celery and used green onions in place of yellow, and reduced the dill by a couple of teaspoons it's even better today! thanks so much for this recipe!...Kitten:)

 

[Chef crazycookie]

I love dill pickles so this was right up my alley. Substituted onion for green onion and added some chopped egg and cheddar cubes. Dillish! Thanks.

 

[Cindi-Marie-Bauer]

Since I love pasta salads and pickles, I knew I had to give this recipe a try. I didn't have garlic pickles in the house, so I subbed using Kosher pickles, and adding garlic powder, plus I added more of the dressing, so the salad wouldn't be too dry. This is exactly how I made mine... Since the 3 cups of macaroni equals 16-ounces of uncooked elbow macaroni, I only used half the amount of noodles, as I was making this salad mainly for my husband and I. And since I only used half the amount of noodles, I then only used 1 cup of mayonnaise (Hellmann's Mayonnaise), 2 tablespoons of pickle juice, an 1/8 teaspoon each... of garlic powder, black pepper, and salt. I only added 1 tablespoon of diced yellow onion, plus I seeded and chopped 2 Vlasic Kosher Dill Pickle Spears. Made the salad one day prior to serving, but found the next day I needed to add a bit more of the dressing, so I mixed together and added... 1/4 cup of mayo, 3/4 tsp of pickle juice, plus 1/16 tsp each (about a pinch each) of garlic powder, pepper, and salt. By using less macaroni and adding more of the dressing, I found the salad stayed nice 'n creamy for a couple days in the fridge. While this salad didn't seem to wow my husband, I really liked it, and so did one of my daughters. But then my daughter loves pickles as much as I do. Thank you Lori Mama for sharing this recipe! It was very good!!