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Justin Wilson’s Macaroni Salad
Ingredients
1 Lbs elbow macaroni
1 cup onion (finely chopped)
2 cups dill pickles (drained and finely chopped)
1 cup green onion (finely chopped)
1 cup celery (finely chopped)
1 cup fresh parsley (finely chopped)
1 cup pimiento-stuffed olives (drained and halved)
½ cup bell pepper finely chopped
1 cup grated cheddar cheese
2 cups eggs chopped (about 5 eggs)
Dressing
1 cup mayo
¼ cup Creole mustard
1 tsp Hot Sauce or to taste
2 tbs olive oil
2 tbs fresh lemon juice
Salt to taste
Directions
Cook the macaroni per the package instructions
Drain and set to the side to cool
In a small blow
Mix the ingredients for the Dressing
Add macaroni to a large bowl
Add each ingredient and then stir
Continue adding the ingredients
Once all are added to the bowl
Add the dressing to the large bowl
Mix to fully coat all ingredients
Refrigerate for 1 day before serving
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