03-25-2017, 10:21 PM
(This post was last modified: 03-25-2017, 10:24 PM by Large Uzi Vert.)
Materials:
- 1(16 ounce) package salad macaroni, cooked al dente (if you use a 2 pound bag salad macaroni, it doubles easily)cup mayonnaisecup mustardtablespoon celery saltcup sweet pickle relish(2 ounce) jar pimientos(2 1/4 ounce) can olives, wedges stalks celerygreen onions hard-boiled eggs
- Cool the macaroni in cold water, let drain for a few minutes.
- Stir in the mayonaise, mustard, and celery salt.
- Dump in the relish, undrained pimentos, & drained olives, stir.
- Cut up the celery & onions, stir them into the salad.
- Last, cut up the eggs, add them to the salad.
- If you can make this 4-8 hours ahead, or the day before, it 'settles' the flavors together deliciously!