Creamy Macaroni Salad




Celery, Pickle, and Onion:



  1. Makes approximately 8 cups of macaroni salad.
  2. Serves 6 to 8.
  3. 6 to 8 hours before assembling the salad, hard boil the eggs and refrigerate. Click here for how to make hard-boiled eggs.
  4. Cook the macaroni as per the package directions.
  5. Pour the cooked macaroni into a strainer.
  6. Rinse with cold water until completely cooled; set aside.
  7. Pour the drained and cooled macaroni into a large mixing bowl.
  8. Peel and finely chop the hard boiled eggs and add to the macaroni.
  9. Finely chop the celery, sweet pickles, and onion.
  10. Add the celery, pickles, onion and optional pimiento to the macaroni.
  11. In a small bowl mix together the dressing ingredients.
  12. Add the dressing to the macaroni mixture and gently toss to coat.
  13. Refrigerate the macaroni salad until ready to serve.


Serves 6 to 8 people.

Can be refrigerated for several days.

If the noodles look a bit dry after refrigerating, mix in a ¼ cup of mayonnaise.

If you are serving this at an outdoor event, place the serving bowl in a much larger bowl that has ice in the bottom. This will keep the salad cool in the event of warm outdoor temperatures.

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