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Ingredients
For the salad:
1 Pound elbow macaroni
1 Cup onions, finely chopped
2 Cups dill pickles, drained & finely chopped
1 Cup green onions, finely chopped
1 Cup celery, finely chopped
1 Cup fresh parsley, finely chopped (stems & leaves)
1 Cup pimiento stuffed olives, drained & finely chopped
1/2 Cup bell peppers, finely chopped
1 Cup cheddar cheese, grated
2 Cups hard boiled eggs, finely chopped
1 Cup dry white wine
For the dressing:
1 Cup mayonnaise, or as much as you like
1/4 Cup Creole mustard
Louisiana hot sauce or cayenne pepper to taste
2 Tablespoons extra virgin olive oil
2 Tablespoons fresh lemon juice
Salt to taste
Instructions
Cook the macaroni according to the package directions, about 8 minutes, drain, and cool. Combine in a large mixing bowl with the rest of the salad ingredients.
Whisk together the dressing ingredients and blend this into the salad ingredients. If it is still too dry, add more mayonnaise. Refrigerate for 1 day before serving.