Mom’s Macaroni Salad

  • Yield 8 to 10 servings
  • Prep 15 minutes
  • Cook 10 minutes

Ingredients

4 whole dill pickles
Salad macaroni
Dill pickles
Hard-boiled eggs
6 extra-large olives
1 cup mayonnaise
1 big squeeze yellow mustard
2 teaspoons dried dill weed

Instructions

  1. Cook macaroni to directions on box.  Meanwhile, slice and cut pickles evenly.  Add to bowl.  Shell hard-boiled eggs and remove yolks.  Crush yolk and and add to bowl.  Slice and cut egg whites.  Drain olives and slice in half.  Add to bowl.  After macaroni in done, drain and rinse well with cold water.  Drain thoroughly.  Add macaroni to bowl, add mayonnaise, mustard and dill weed.  Stir and mix.  Let sit in refrigerator at least 4 hours for flavors to mingle.  May want to add another tablespoon on mayo if salad dries too much.  Serve and enjoy.

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