Ingredients:
2 cups uncooked elbow macaroni
1 medium onion, chopped
2 stalks of celery, chopped
4-5 sweet pickles, chopped
2-3 hard boiled eggs, chopped
2/3 cup mayonaisse
1/8 cup white vinegar
1/8 cup juice from the pickle jar
1/4 cup sugar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Directions:
- Cook macaroni in salted water for 8 minutes. Drain.
- Combine onion, celery, pickles, and eggs in a large bowl. Add the macaroni
- In a small bowl, combine remaining ingredients to create a dressing. Pour over macaroni mixture and toss.
- Refrigerate for more than 4 hours or overnight.
Servings: 6
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