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Ingredients
2 Cups dry small elbow macaroni
3/4 Cup celery, chopped
1/4 Cup sweet onion, chopped
1 (2 oz) Jar diced pimentos, drained
1 Medium sweet gherkin pickle, diced
3/4 Cup creamy salad dressing
2 Tablespoons prepared yellow mustard
3 Tablespoons apple cider vinegar
1/3 Cup white sugar
1 Teaspoon salt
3 Hard-cooked eggs, chopped
Instructions
Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.
In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.