Macaroni salad from The Pioneer Woman Magazine, Summer 2022 (page 79) by Molly Yeh

  • scallions
  • apple cider vinegar
  • Show all ingredients...
  • Serves : 8-10

  • EYB Comments

    Must be refrigerated 2 hours to overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Must be refrigerated 2 hours to overnight.

  • Rinshin on May 29, 2023

    This is your basic nostalgic macaroni salads found at big summer picnics, old time buffet eat ins, and military clubs of yesteryears. Sometimes simplicity is nice and this went well with leftover grilled chicken thighs coated with sweet and mildly spicy American BBQ sauce. I haven’t made these simpler macaroni salads in a long time and may not be repeating unless I added few more ingredients but, I would gladly eat this salad if someone made it and offered to me though. I followed the recipe with the exception of adding cubed Swiss cheese pieces. It was very satisfying.

  • sayeater on May 28, 2023

    I'm not one for summer picnic salads prepared in the traditional (American) way. Probably because I'm not a fan of mayo. My husband on the other hand is a traditionalist. I decided to try Molly's version of mac salad since I've been cooking her stuff lately. It looked to be traditional enough to make him happy, plus I'm starting to trust her recipes. Sure enough this was a hit. Basic enough for him and flavorful enough for me without any of my usual exotic flair. This is sure to be a hit at gatherings and I know I'll be repeating for those times when you want a simple, nostalgic stand-by.

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