Kfc macaroni/potato salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| SALAD | ||
| 2 | tablespoons | Dry minced onion |
| ⅔ | cup | Celery -- chopped |
| ⅔ | cup | Sweet midget pickles -- |
| Chop | ||
| Not use relish | ||
| 2 | tablespoons | Pimiento -- chopped or |
| ½ | small | Tomato; seed -- chop |
| 8 | cups | Elbow macaroni; cook, drain |
| Cool well before add | ||
Directions
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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