lb salad macaroni
hard-boiled eggs (chopped)
small onion, finely diced
celery ribs, diced small
small sweet pepper, seeded and diced small (red or orange)
cups light mayonnaise (do not use Miracle Whip)
cup yellow mustard
tablespoons dill pickle relish (mine had tabasco in it for a kick)
tablespoon white vinegar or 1 tablespoon apple cider vinegar
teaspoon celery seed
paprika (to garnish)
Cook the macaroni according to directions, drain well.
While pasta is cooking mix up all the dressing ingredients till well blended and set aside.
Chop up all the veggies.
When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don’t like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing.
Refrigerate for at least one hour, the longer you let it set the better the flavor. Overnight is not to long! Servings are approximately Does not include cook time or the chill time.