Best Macaroni Salad // Yellow Bliss Road

 

Ingredients
  

  • 2 cups uncooked elbow macaroni ½ box
  • 4 tablespoons  sweet pickle relish
  • 1 cup chopped celery
  • 2 tablespoons chopped onion
  • 1 cup frozen peas cooked and cooled
  • 4 hard cooked eggs chopped
  • 2 teaspoons prepared mustard
  • 1 cup mayonnaise
  • 1 teaspoon salt to taste

Instructions
 

  • Cook macaroni following directions on the package. Drain into a colander and rinse with cold water. Cool to at least room temperature, or in the fridge.
  • Meanwhile, in a large bowl combine celery, onion, relish, eggs and peas.
  • Stir in cooked macaroni.
  • Stir in mustard and mayonnaise and blend thoroughly. Taste and add salt as desired.
  • Store in a tightly sealed container for up to 5 days. If salad seems dry, add a couple of tablespoons of mayonnaise to moisten.

Notes

How to Store Leftovers: Store macaroni salad in the refrigerator in a tightly sealed container for up to 5 days. If the salad seems dry, add a couple tablespoons of mayonnaise to moisten it before serving.

Nutrition

Calories: 390kcalCarbohydrates: 33gProtein: 9gFat: 24gSaturated Fat: 4gCholesterol: 105mgSodium: 643mgPotassium: 181mgFiber: 3gSugar: 5gVitamin A: 769IUVitamin C: 3mg

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