Mom’s macaroni salad

1 pkg macaroni

2 small cans of chopped olives

3-4 DILL pickles

4 hardboiled eggs

1 onion (white)

2 tablespoons olive oil

2 Tablespoons vinegar (white)

2 teaspoons garlic powder

1 teaspoon pepper

1 teaspoon salt

3/4 large jar or more of mayonnaise


This should be made the night before you want to eat it…….So…chop the pickles, boil the eggs, chop the onion, and empty the can of olives into a bowl.  Chop the eggs when cool and add to the bowl with the oil and the vinegar and the salt, pepper, and garlic powder.  Stir and Put in fridge—covered.

That same evening add the macaroni to boiling water and cook for about 8 minutes…be sure it is soft.

Let cool.  Takes about an hour at least to get cold.

When macaroni is cold, add the other mixture from fridge and stir in.  Add the mayonnaise about a 1/2 cup at a time.  Put in more pepper and salt to taste….careful with salt….and garlic powder. Stir and put in fridge overnight.


The next morning, taste the salad.  Add salt (if it tastes bland) or pepper and mayonnaise…..salad should be help together by the mayo….don’t be afraid to add more, but not so much that it is slimy/gloppy!!!

Always keep salad covered and cold.


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