Kfc macaroni/potato salad

Yield: 6 Servings

Measure Ingredient
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
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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