Best 6 E Z Potato Egg And Macaroni Salad Recipes

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Indulge in a delightful culinary journey with this comprehensive guide to potato, egg, and macaroni salad recipes. Discover a symphony of flavors and textures as we explore various renditions of this classic dish. From the simplicity of a traditional potato salad to the vibrant twist of a curried macaroni salad, each recipe promises a unique taste experience.

Embark on a culinary adventure as we explore the classic potato salad, a timeless dish that showcases the humble potato in all its glory. Discover how simple ingredients like mayonnaise, mustard, and celery can transform ordinary potatoes into a flavorful delight.

Next, we'll venture into the realm of egg salad, a versatile dish that can be enjoyed on its own or as a sandwich filling. Learn how to achieve the perfect balance of creamy mayonnaise, tangy mustard, and chopped eggs. Explore variations that incorporate fresh herbs, crunchy vegetables, and even a hint of curry powder.

Finally, we'll delve into the world of macaroni salad, a pasta salad that's perfect for potlucks, picnics, and summer gatherings. Discover how to cook macaroni to the perfect al dente texture and combine it with a medley of colorful vegetables, creamy mayonnaise, and tangy vinegar. Experiment with different types of macaroni, from classic elbow macaroni to trendy bow-tie pasta.

Whether you're a seasoned cook or just starting out, these potato, egg, and macaroni salad recipes are sure to impress. With detailed instructions, helpful tips, and mouthwatering photos, this guide will inspire you to create delicious salads that will become family favorites. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together.

Here are our top 6 tried and tested recipes!

MOM'S MACARONI AND POTATO SALAD



Mom's Macaroni and Potato Salad image

My mom and grandma's macaroni and potato salads are family favorites and we have them a lot for summer get togethers. This is a combination of both recipes made into one and submitted for the Craze-E Contest.

Provided by lauralie41

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb shell pasta
4 new potatoes, if small use 6
4 hard-boiled eggs
15 ounces peas
1/4 cup plain yogurt
3/4 cup mayonnaise
1 large sweet onion, diced
2 carrots, chopped finely
2 stalks celery, chopped finely
1 teaspoon Dijon mustard
1 tablespoon fresh dill, finely chopped
salt and pepper, to taste

Steps:

  • Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
  • Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
  • Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.

Nutrition Facts : Calories 933.8, Fat 22.8, SaturatedFat 4.5, Cholesterol 225.4, Sodium 453.7, Carbohydrate 150.7, Fiber 15, Sugar 17.1, Protein 32

MACARONI AND EGG SALAD



Macaroni and Egg Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 9

1/4 cup minced red onion
8 ounces elbow macaroni
1 chopped celery stalk
1 chopped hard-cooked egg
1/3 cup mayonnaise
pinch of cayenne pepper
1 tablespoon white wine vinegar
3 tablespoons chopped parsley
salt and pepper

Steps:

  • Soak 1/4 cup minced red onion in cold water, 10 minutes; drain. Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Toss the macaroni, onion, 1 chopped celery stalk, 1 chopped hard-cooked egg, 1/3 cup mayonnaise, a pinch of cayenne pepper, 1 tablespoon each olive oil and white wine vinegar, and 3 tablespoons chopped parsley. Season with salt and pepper.

MACARONI OR POTATO SALAD



Macaroni or Potato Salad image

This recipe can be made into either potato or macaroni salad; the creamy and tangy dressing, sweet pickles, and pimentos works with both ingredients.

Provided by Diana Rattray

Categories     Salad     Dinner     Lunch     Side Dish

Time 25m

Yield 12

Number Of Ingredients 14

For the Dressing:
1/2 cup sour cream
1/2 cup Miracle Whip Salad dressing
1 cup mayonnaise
2 tablespoons prepared mustard
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the Salad:
8 cups cooked elbow macaroni or cubed potatoes, cooled
1/4 cup finely chopped onion
2/3 cup finely chopped celery
1/2 cup chopped sweet pickles
2 tablespoons diced pimiento

Steps:

  • Gather the ingredients.
  • In a medium bowl, add the ingredients for the dressing. Mix well to combine.
  • In a large serving bowl, combine the cold macaroni or potatoes with the chopped onion, celery, sweet pickles, and diced pimento.
  • Add the dressing to the potato or pasta mixture and stir gently until all of the ingredients are well coated.
  • Cover and refrigerate until serving time.
  • Enjoy.

Nutrition Facts : Calories 455 kcal, Carbohydrate 31 g, Cholesterol 13 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 363 mg, Sugar 6 g, Fat 34 g, ServingSize 8 to 12 Servings, UnsaturatedFat 0 g

HAWAIIAN BRUDDAH POTATO MAC (MACARONI) SALAD



Hawaiian Bruddah Potato Mac (Macaroni) Salad image

Aloha Bruddah! It's a local Hawaiian mixplate side favorite. I think people make it differently, just like potato salad can be made in 101 Da Kine ways. This is my own easy and favorite version of ONO (tasty) potato mac. Umm, 2 scoop potato mac, for me pleeze!

Provided by Tuihalalalala

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 8h50m

Yield 20

Number Of Ingredients 11

5 eggs
7 large potatoes, peeled and cubed
1 cup elbow macaroni
3 cups mayonnaise
1 tablespoon sherry vinegar
1 ½ teaspoons curry powder
1 teaspoon celery seed
salt and black pepper to taste
2 cups grated carrots
1 cup frozen green peas, cooked, drained
1 small sweet onion, finely chopped

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink; peel and chop the cooled eggs.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
  • Whisk together the mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a bowl. Combine the cooled potatoes, macaroni, chopped eggs, carrots, peas, and onion in a large bowl. Carefully stir in the dressing; cover and refrigerate overnight.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 30.2 g, Cholesterol 59 mg, Fat 27.7 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 4.4 g, Sodium 345.8 mg, Sugar 2.7 g

MEGA EGGA MACARONI SALAD



Mega Egga Macaroni Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds elbow noodles
12 hard boiled eggs, peeled and diced
1/2 onion, finely diced
4 celery stalks, finely diced
1/4 cup pickle relish
3 cups heavy mayonnaise
2 tablespoons salt, or to taste
1 teaspoon coarsely cracked black pepper
Dash hot sauce
1 tablespoon Worcestershire sauce

Steps:

  • In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.
  • In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.
  • Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.

MACARONI EGG SALAD



Macaroni Egg Salad image

"This tasty dish proves you don't have to feed a crowd to enjoy that delicious picnic salad flavor," says Ruth Wimmer of Bland, Virginia. "Hard-cooked egg makes it nice and hearty."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 cup uncooked elbow macaroni
1/4 cup mayonnaise
1 teaspoon sugar
1 teaspoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon prepared mustard
Dash pepper
1 celery rib, chopped
2 tablespoons chopped onion
1 hard-boiled large egg, chopped

Steps:

  • Cook macaroni according to package directions; drain and rinse in cold water., In a small bowl, combine the mayonnaise, sugar, vinegar, salt, mustard and pepper. Stir in celery and onion. Fold in macaroni and egg. Refrigerate until serving.

Nutrition Facts : Calories 389 calories, Fat 26g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 805mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

  • Cook the macaroni al dente. This means that it should be tender but still have a slight bite to it. Overcooked macaroni will become mushy and ruin the salad.
  • Use a good quality mayonnaise. The mayonnaise is one of the main ingredients in the salad, so it's important to use a good quality one. Look for a mayonnaise that is made with real eggs and oil, and that has a rich, creamy flavor.
  • Add some crunch to the salad. This can be done by adding chopped celery, carrots, or radishes. You can also add some chopped nuts, such as walnuts or almonds, for a nutty flavor.
  • Season the salad to taste. Use salt, pepper, and garlic powder to taste. You can also add a pinch of cayenne pepper for a little bit of heat.
  • Chill the salad before serving. This will help the flavors to meld and will make the salad more refreshing.

Conclusion:

This easy potato, egg, and macaroni salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It's also a great way to use up leftover potatoes, eggs, and macaroni. The salad is creamy, tangy, and refreshing, and it's sure to be a hit with everyone who tries it.

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