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American Macaroni Salad

This is the traditional American style salad, with its sweet, creamy dressing. It is a hit for a picnic, potluck, party, or any summer meal. When cutting the carrots, I use a potato peeler to cut long sheets of carrot, and then cut the sheets into thin bits. American Macaroni Salad

Makes 2 quarts.


  • 8 oz dry elbow macaroni
  • 2 large carrots, peeled and finely shredded or chopped
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 large stalks of celery, chopped
  • 6 T mayonnaise
  • 7 oz sweetened condensed milk (1/2 of 14 oz can)
  • 4 T white distilled vinegar
  • kosher salt and black pepper to taste


  1. In a large pot of salted water, cook macaroni for about 6 minutes or until al dente; drain.
  2. Rinse with cold water; drain well.
  3. Combine macaroni, carrot, onion, and green pepper in a large bowl; toss gently, and set aside.
  4. Combine mayo and remaining ingredients in a small bowl; stir well.
  5. Pour dressing over macaroni mixture; toss gently to combine.
  6. Cover and chill 8 hours (mixture will thicken as it chills).

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