Aunt Woofie's Macaroni Salad Recipe

Name: Aunt Woofie's Macaroni Salad
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 1 pound elbow macaroni; Water (for cooking macaroni); 1 cup mayonnaise; 2 tablespoons horseradish sauce; Brine (not specified in recipe); 2 tablespoons sugar; 4 tablespoons prepared yellow mustard (optional, alternative to horseradish sauce); 1/4 cup milk; 1/2 cup sliced green olives; 1/2 cup sliced black olives; 1/2 cup chopped dill pickles; Green Onions (not specified in recipe, recipe uses yellow onion); 1/2 cup chopped hard-boiled eggs; 2 hard-boiled eggs, sliced (for garnish); Paprika (for garnish, optional); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup chopped yellow onion

Get ready for a taste sensation! Aunt Woofie's Macaroni Salad is a family favorite, perfected over years of culinary magic. The secret? Tangy green olive and pickle juice infuses this creamy pasta salad with irresistible flavor. Made with a unique horseradish kick (easily swapped for extra mustard if preferred!), this recipe is best made the day before to allow the flavors to meld beautifully. Double the recipe and impress your crowd!

Prep Time 20 mins

Cook Time 90 mins

Calories 472.2 kcal

Protein 19g

Rating 4.5 (8 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aunt Woofie's Macaroni Salad

1 pound elbow macaroni
Water (for cooking macaroni)
1 cup mayonnaise
2 tablespoons horseradish sauce
Brine (not specified in recipe)
2 tablespoons sugar
4 tablespoons prepared yellow mustard (optional, alternative to horseradish sauce)
1/4 cup milk
1/2 cup sliced green olives
1/2 cup sliced black olives
1/2 cup chopped dill pickles
Green Onions (not specified in recipe, recipe uses yellow onion)
1/2 cup chopped hard-boiled eggs
2 hard-boiled eggs, sliced (for garnish)
Paprika (for garnish, optional)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped yellow onion

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How to Make Aunt Woofie's Macaroni Salad

Bring a large pot of salted water to a boil. Add 1 pound of elbow macaroni and cook according to package directions until al dente. Drain well and rinse with cold water; set aside.
In a large bowl, whisk together 1 cup mayonnaise, 2 tablespoons horseradish sauce (or 4 tablespoons yellow mustard), 2 tablespoons sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
Gradually whisk in 1/4 cup milk until you reach your desired consistency. Add more milk, 1 tablespoon at a time, if needed.
Gently fold in 1/2 cup sliced black olives, 1/2 cup sliced green olives, 1/2 cup chopped dill pickles, and 1/4 cup chopped yellow onion.
Add the 1/2 cup chopped hard-boiled eggs and stir gently to combine.
Add the cooked macaroni and stir until evenly coated.
Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to blend.
Before serving, garnish with 2 hard-boiled egg slices and a sprinkle of paprika, if desired.

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

30g

Fat

27g

Carbs

13g

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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Salads Side Dishes Pasta American Easy Refrigerator Beginner Cook Potluck Holiday Event Kid Friendly Picnic Dietary Comfort Food Independence Day Inexpensive Pasta Rice And Grains Elbow Macaroni Pasta Shells Superbowl Taste Mood Savory To Go Equipment Presentation Served Cold 4 Hours Or Less