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Mom’s Macaroni Salad

Mix in large bowl:

  • 1 pound elbow macaroni, cooked til still chewy, drained and cooled
  • 8 hard boiled eggs, 6 cut in egg slicer twice, rotate 90 degrees, 2 eggs sliced only once, reserved for layering on top
  • 1 – 10 oz jar dill pickle relish, include juice
  • 1/4 cup green onions

Dressing, Pour over all:

  • 1 cup mayonnaise
  • 1/4 cup vinegar
  • 1 tsp garlic salt
  • 1 TB celery seed
  • 1 TB mustard
  • 1/4 up dill pickle juice – or more until tangy and sour to taste

Layer sliced eggs on top of salad, sprinkle with paprika.

Best if chilled overnight.

(Melanie’s addition, add 10 slices of pre-cooked bacon, chopped)



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