| Macaroni Salad
| Prep Time: 15 Minutes
Cook Time: 30 Minutes |
"You can double or triple this recipe and make enough for a crowd of hungry friends. The creamy mayonnaise dressing has sour cream, sweet pickle juice and mustard stirred in. The flavors hold up beautifully when all the other ingredients come tumbling into the salad bowl and are tossed. Serves six." INGREDIENTS: | 1 (16 ounce) package macaroni 4 eggs 1 cup mayonnaise 1/2 cup sour cream salt and pepper to taste 1/4 teaspoon ground mustard 2 tablespoons sweet pickle juice | 1 cup chopped celery 1/2 cup chopped red onion 1/2 cup pimento-stuffed green olives 1/4 cup chopped sweet pickle 2 carrots, grated 1 green bell pepper, chopped 2 tablespoons celery seed | DIRECTIONS: | 1. | Cook pasta in a large pot of boiling water until al dente. Drain, and rinse. Set aside. | | 2. | Meanwhile, place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop. | | 3. | In a medium bowl, mix together mayonnaise, sour cream, dry mustard, and sweet pickle juice. Season to taste with salt and black pepper. | | 4. | In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds, and eggs. Stir in dressing, and mix well. | |
