Joyce's macaroni salad

1 Recipe

Ingredients

Quantity Ingredient
Eggs, boiled (when water boils, set timer for 20 minutes)
Macaroni, cooked according to package directions
Onions, diced
1 Jar pimentoes, diced
Celery seed
Sweet relish
Salt & pepper
Miracle Whip Salad Dressing
Milk

Directions

Note: I've never measured the ingredients, but I suggest you use a "rule-of-thumb" method: To approximately one quart pan of cooked macaroni, use: At least 6 eggs, 1 medium onion, and about 1 heaping tablespoon celery seed. Don't use too much relish (I sometimes leave it out all together). You CAN use mayonnaise if you prefer, but we prefer Miracle Whip for this salad. You'll need about half a quart! You can add a smidgen of milk (enough for "washing" out the jar).

Just be sure your salad is good and "sloppy" ~ and before serving, you'll more than likely need to add more Miracle Whip.

Put the cooked and drained macaroni into a large bowl (I use a plastic bowl that has a lid). Add peeled chopped eggs, and the rest of the ingredients - all except the Miracle Whip and milk. Toss the mixture a little and then add Miracle Whip, mixing it well. Cover and then refrigerate. Just before serving, you will probably need to add more Miracle Whip. Can be topped with sliced eggs and/or paprika.

From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

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