84 Reviews of Dunkley's Famous Macaroni Salad

From: ratherbeswimmin'

On Nov 4, 2002

Best macaroni salad I have every made, without a doubt. We had a big family get together and it was one of the most popular dishes I served. The mayo sauce is definitely the clincher. Thanks Miss Annie. Appreciate you.

From: Abbeygurl

On Nov 8, 2002

I've made this several times and it's always a hit! I use shredded cheese because it's just easier and I mix up all the ingredients at once and refrigerate for several hours. Try it!

From: sugar momma

On Jun 18, 2009

WARNIGN!!! Please read this before making this recipe. There is way to much salt in this, and I am a salt aholic! I wish i would have taken the advice of a previous review. I made this as directed and it took a lot of adjusting afterwards to salvage this. I think this would be a wonderful salad if you were to cut down on the galic salt. I will make this again because I love the combination of the other ingredients, but will start with 1 teaspoon of garlic salt and then adjust from there. I have to wonder if the measurments of the garlic salt is a type-o.

From: Susan Dillard

On May 20, 2009

I fixed this for a large gathering and there wasn't any left to bring home! I had several requests for the recipe. This was an easy salad to put together and I liked the fact that it sat overnight without the dressing. That was added the next day. One note: I've found that if a macaroni salad has to sit before being served, that a few tablespoons of warm water added will bring back the creaminess without having to add more mayo. Thanks for a great recipe, will be making this one again for sure.

From: Can't Boil Water

On Dec 12, 2006

Husband thought it wonderful. In fact, he requested I make it for a company event. For personal preference: ham from the deli in place of salami, relish instead of dill pickle, more red onion and less white(the white is very stong), omitted olives/pimentos, celery seed because didn;t have celery salt, and a horseradish/mustard blend. Still great!

From: MizzNezz

On May 12, 2003

Made this for a family gathering and ir was the first to go! A MAJOR hit!! We actually had all these ingredients on hand except for the pimentos and had to go get those. I didn't change a thing, this is just wonderful! And I did use the full 1-1/2 cups mayonnaise. It was very creamy and delicious. Thanks Miss Annie, I love your recipes!!

From: SHERRI10

On Sep 3, 2004

Huge, Huge hit!!! After two bites, people were asking for the recipe! I heard repeatedly that this was the best pasta salad they had ever eaten. Notes: Didn't add as much onion — 3/4 cup of each (red and white). Did not add dill pickles. Had chopped more than a cup of each of the cheeses and salami, so just threw it all in. Used more mayo and more horseradish — just a personal preference — gave it a creamier texture and a little more kick. Thanks for a wonderful recipe!

From: AnnetteMarie

On Sep 5, 2004

YUM!!!!!!!!!! My mouth is burning though. I used the full 2 tbsp of fresh garlic and 2 tbsp of garlic salt. Next time I'll cut the garlic salt to 1 tbsp. I think all of the flavors are wonderful. I only used 1 cup of the mayo but I did add a tad more horseradish (could that be another reason my tongue is burning?) I agree with everyone else who says this will be the end to any other run-of-the-mill macaroni salad. Thank you!

From: Valerie in Florida

On Sep 10, 2007

I forgot to rate this recipe when I tried it last year, but then saw the last reviewers comments I wanted to add my own. It was absolutely, way, way too salty. I mean over the top salty. To be honest, I cannot accurately rate this recipe unless I try it again with no salt whatsoever and go from there.I was so disappointed because it ruined the entire thing...all that money went down the tubes. I recommend that the recipe be altered to reflect this information...you can ALWAYS add salt, but never take it away...

From: Indiana Debbie

On Jul 16, 2003

I served this recipe at a fourth of July party and everyone seemed to like it. With all the ingredients it does take some time to prepare but the efoort is worth it. Thanks !