This recipe was contributed by our Publisher/CEO Karen Shayne. Enjoy the taste of this dish along with her special memories of growing up in the North Georgia Mountains. – Sandy
There’s something special about a family recipe that gets passed down through generations, and my Mom’s Macaroni Salad is no exception. Whether served at a summer barbecue or as a side for Sunday dinner, this dish brings back memories of family gatherings and the comfort of my Georgia home. Growing up, this salad became a staple not just for its flavor, but because it was a filling and affordable way to feed our family when money was tight. My first taste always brings a smile to my heart and a tear to my eye. Still one of my all-time favorites, this simple yet delicious recipe has a way of turning any meal into a heartwarming occasion, a reminder of how we made the most out of what we had growing up. I love you, Mom.
Mom’s Macaroni Salad
Ingredients
- 4 cups uncooked elbow macaroni (I use GF)
- 1 pkg (8 oz) of diced ham (I use Smithfield)
- 1 cup mayonnaise
- 1/4 cup white sugar
- ¼ cup distilled white vinegar
- 2 ½ tablespoons prepared yellow mustard
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 stalks celery, finely chopped
- 1 green bell pepper, seeded and finely chopped
- Chopped Parsley (optional)
- Salt and pepper to taste
Directions
- Place diced ham in fry pan to cook (it’s great charred just a little on one side). Set aside to cool.
- Cook elbow macaroni according to package. Rinse under cold water and drain.
- Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni together in a large bowl.
- Stir in celery and green pepper.
- Stir in cooled diced ham and combine all ingredients until all macaroni noodles are nicely covered. Add salt and pepper to taste.
- Refrigerate salad for at least 8 hours before serving. Garnish with parsley.
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