Mom’s Macaroni or Potato Salad

Macaroni Salad

“This is my Mom’s own concoction and a favorite of my Dad’s. It’s the perfect accompaniment for any barbecue from hot dogs to steak.” – April Ferre

“When I found out that I was allergic to potatoes, I had to work up a substitute. Potato Salad was something that you just made, you didn’t have a recipe, so I made up this Macaroni Salad. Besides, Macaroni Salad is one of my husband, Steve’s favorites. This is far superior to the stuff you buy in the store.” – Calla Ferre

Mom’s Macaroni or Potato Salad

Course: Salads – Pasta


  • 6 Eggs Chopped
  • 2 Large Carrots Shredded (1/2 Cup)
  • 3/4 Cup Sweet Pickle Relish
  • 1 4 1/4-Ounce Can Chopped Olives
  • 5/8 Cup Red Onion Chopped
  • 4 Stalks (1 1/8 to 1 1/4 Cup) Celery Chopped
  • 2 Cups Miracle Whip
  • 1 Tablespoon Mustard
  • 1 Tablespoon Vinegar
  • 1 16-Ounce Package Shell Noodles Cooked
  • – Or 5 to 6 Pounds Potatoes Peeled, Diced & Cooked
  • Milk (Just Enough To Moisten) Add Before Serving
  • Paprika For Garnish, Optional


  • Combine first 6 ingredients and noodles or potatoes. Add miracle whip, mustard, and vinegar; mix well.
  • Let stand in refrigerator overnight to allow flavors to blend. Before serving, add just enough milk to moisten. If desired, sprinkle with a little paprika.

Original Recipe – Calla Ferre

Potato Salad