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)