Justin Wilson’s Macaroni Salad

Clicking the Photo will open my YouTube video for this Recipe.

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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