Macaroni Salad


12 ounces elbow macaroni
3 ribs celery, minced fine
2 tablespoons onion, minced fine
5 tablespoons sweet pickle relish
2 cups mayonnaise
Salt and pepper to taste
1/4 teaspoon dry mustard
1 teaspoon sugar


Fill a 4 quart pot halfway with water, add a pinch of salt and a splash of cooking oil, and place over high heat.

When the water reaches a full boil add the macaroni and cook until al dente (seven minutes at a full boil). Drain, reserve and let cool.

While the macaroni is cooling combine the celery.

Combine the rest of the ingredients and mix thoroughly.

Add the macaroni and stir until there is an even coating of the mayonnaise mixture on the macaroni.

Refrigerate the salad, covered tightly, for several hours before serving.

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Posted by on Mar 5 2017 Filed under Salad, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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