Save My aunt used to bring this salad to every church picnic in a pale green Tupperware bowl with the cracked lid. The smell of mustard and sweet relish would hit you before she even set it down. I never knew it had a name until I asked her for the recipe one summer, and she laughed and said it was just what she threw together when she needed to feed a crowd without turning on the oven. Now I make it the night before gatherings, and it tastes like folding tables under shade trees.
I made this for a neighbors cookout once when I forgot to plan anything until the morning of. I doubled the batch in a panic, and by the time I got there it had chilled into this creamy, cohesive thing that everyone assumed took hours. Someone asked if I catered, and I just smiled and said it was my aunts recipe, which felt like the truth.
Ingredients
- Elbow macaroni: The small curves hold onto the dressing in a way that long noodles never could, and rinsing them cold stops the cooking so they stay firm in the salad.
- Canned chicken: I was skeptical the first time, but draining it well and breaking it into shreds makes it blend right in, tender and mild.
- Celery: This is where the crunch lives, so dice it small and uniform or it throws off the whole texture.
- Red bell pepper: A little sweetness and a lot of color, it makes the salad look less beige and more like something you meant to bring.
- Red onion: Just enough bite to wake everything up without overpowering the mustard.
- Sweet pickle relish: The secret ingredient no one can quite place, it adds little bursts of tang and a faint sweetness that ties the dressing together.
- Mayonnaise: The base that makes it all creamy, though you can cut it with Greek yogurt if you want it lighter.
- Yellow mustard: Sharp and bright, it keeps the mayo from feeling too rich and gives the whole salad its backbone.
- Apple cider vinegar: A tablespoon is all it takes to lift the flavors and keep everything tasting fresh instead of flat.
- Sugar: Balances the vinegar and mustard so the dressing doesnt pucker your mouth.
- Kosher salt and black pepper: Season to your taste, but dont skip the pepper—it adds a quiet warmth.
- Fresh parsley and paprika: Optional, but a sprinkle of both makes it look like you tried, even if you didnt.
Instructions
- Cook and cool the pasta:
- Boil the macaroni in well salted water until its just tender, then drain and rinse it under cold water until it stops steaming. This keeps it from turning mushy later.
- Combine the base:
- In a big bowl, toss together the cooled noodles, drained chicken, celery, bell pepper, onion, and relish. It should look colorful and a little chaotic.
- Mix the dressing:
- Whisk the mayo, mustard, vinegar, sugar, salt, and pepper in a smaller bowl until its smooth and pale yellow. Taste it—if it needs more tang or sweetness, adjust now.
- Dress and toss:
- Pour the dressing over the macaroni mixture and fold everything together gently, making sure every piece gets coated. Dont overmix or the pasta breaks down.
- Chill it down:
- Cover the bowl and slide it into the fridge for at least an hour. The flavors need time to settle into each other.
- Garnish and serve:
- Right before you bring it out, stir it once, then scatter parsley and paprika on top. Serve it cold straight from the bowl.
Save The first time I brought this to a family reunion, my cousin asked if it was the same one my aunt used to make. I said yes, even though I had halved the mustard and added bell pepper she never used. She nodded and took another scoop, and I realized the recipe had already started changing hands.
Make It Your Own
You can fold in two chopped hard boiled eggs for extra richness, or swap half the mayo for Greek yogurt if you want it to feel a little less heavy. Some people use diced dill pickles instead of sweet relish, which makes it tangier and a little sharper, especially if you like that deli salad vibe.
How to Store and Serve
This salad keeps in the fridge for up to two days, covered tight. Stir it before serving because the dressing can settle. If it looks dry after sitting overnight, add a spoonful of mayo or a splash of vinegar to bring it back. Always serve it cold—it loses its charm at room temperature.
What to Bring It To
This is potluck food in the best way—it travels well, feeds a crowd, and sits on a table without wilting or drying out. It works next to fried chicken, pulled pork, or a pile of burger buns. Ive brought it to picnics, work lunches, and backyard cookouts, and it always comes home empty.
- Make it the night before so you dont have to rush the morning of.
- Use a bowl with a lid that seals well, or cover it twice with plastic wrap for the drive.
- If youre serving it outside in the heat, keep it in a cooler until the last minute.
Save This isnt fancy, but its the kind of recipe that shows up when it matters. Make it once, and youll know exactly when to make it again.
Recipe FAQs
- → How do you cook the macaroni for this salad?
Boil elbow macaroni in salted water until just al dente, then drain and rinse under cold water to cool before mixing.
- → Can I add extra protein to this dish?
Yes, diced hard-boiled eggs are a great addition for extra protein and flavor.
- → What can I substitute for the sweet pickle relish?
Diced dill pickles can be used instead for a tangier twist.
- → How long should the salad chill before serving?
It’s best to refrigerate the salad for at least one hour to allow flavors to meld well.
- → Is there a lighter dressing option?
Substituting half of the mayonnaise with Greek yogurt lightens the dressing while keeping creaminess.