Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | DRESSING MIXTURE |
½ cup | Sour cream |
½ cup | Miracle whip |
1 cup | Hellman's mayo |
2 tablespoons | Prepared mustard |
3 tablespoons | Sugar |
1 teaspoon | Onion salt |
½ teaspoon | Pepper |
\N \N | SALAD |
2 tablespoons | Dry minced onion |
⅔ cup | Celery -- chopped |
⅔ cup | Sweet midget pickles -- |
\N \N | Chop |
\N \N | Not use relish |
2 tablespoons | Pimiento -- chopped or |
½ small | Tomato; seed -- chop |
8 cups | Elbow macaroni; cook, drain |
\N \N | Cool well before add |
DRESSING-Combine dressing ingredients and set aside.
MACARONI SALAD- Combine remaining ingredients in large bowl. Coat well with the dressing. Refrigerate at least an hour before serving. POTATO SALAD-Substitute 8 c cooked, peeled, cubed cold potatoes for the macaroni. Increase the celery to 1 cup and substitute snipped green onions for the dried. Canadd 1 c of pitted black and/or stuffed green olives in either salad. Source: Glorie Pitzer.
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