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Ingredients
8 Ounces elbow macaroni
2 Eggs
1/4 Cup celery, chopped
1 (8 oz) Can whole kernel corn, drained
3 Tablespoons green onions, chopped
4 Sweet pickles, chopped fine
1/2 Cup mayonnaise
1/4 Cup creamy salad dressing
2 Tablespoons sweet pickle juice
1 1/2 Teaspoons Dijon-style prepared mustard
Salt & ground black pepper to taste
Pinch paprika
Instructions
In a large pot of boiling salted water cook pasta until al dente. Drain and cool under cold water.
Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and slice.
Place pasta in a large bowl and add the celery, corn, onion, pickles and eggs; mix.
In a separate bowl, combine the mayonnaise, mustard, pickle juice, salt and pepper together until smooth. Pour dressing over the macaroni and mix well. Sprinkle with paprika and keep the salad refrigerated until ready to serve.