The Times West Virginian

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July 18, 2012

SUMMER PICNIC MACARONI SALAD

FAIRMONT — INGREDIENTS

Salad:

1 lb. box elbow macaroni

6 eggs, hard boiled, diced

1 cup celery, chopped

1 large green pepper

1 medium onion, chopped

1/2 cup carrots, chopped

1 cup sweet pickles, chopped

1/2 tsp celery seeds

3 T sugar

Dressing:

3/4 quart jar mayonnaise or mayo-like salad dressing

1/2 cup wet mustard

1/4 cup vinegar

1/4 cup sweet pickle juice

3 T sugar

1/2 cup celery seeds

DIRECTIONS

Cook a 1-pound box of elbow macaroni. Add 1 T salt to the water. Cook macaroni for 10 minutes. Drain.

In a large mixing bowl, add chopped vegetables, diced eggs and pickles.

Pour macaroni into mixing bowl. Pour salad dressing mixture over macaroni.

Gently stir until mixture is blended.

Sprinkle top with celery seed and peppers. Chill and serve. Enjoy.

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