The Times West Virginian

July 18, 2012

SUMMER PICNIC MACARONI SALAD

By Jonathan Williams
Times West Virginian

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.