Food
Macaroni Salad
By Yankee Magazine|Sep 23 2007|
Ingredients
1 lb. salad macaroni
12 med. green onions, sliced
4 hard-boiled eggs, chopped
1 c. thinly sliced celery
12 slices crisply cooked bacon, crumbled
1 c. dill pickles, chopped
1 1/2 c. mayonnaise
1 tbsp. mustard
1 tbsp. horseradish
1 tbsp. dill pickle juice
Salt and pepper
Instructions
Cook macaroni according to package directions and drain well.
Rinse and drain again. Place macaroni into large bowl. Add onion,
eggs, celery, and pickle. Blend together the mayonnaise,
horseradish, mustard, and pickle juice. Stir into macaroni
mixture. Season to taste with salt and pepper. Cover and chill
4-6 hours.
