Bob Bailey
TVWBB Guru
Macaroni Salad
8 ounces elbow macaroni, small (about 1-3/4 cups)
1 cup Best Foods/Hellman's Mayonnaise
1 Tbsp. white vinegar
1 Tbsp. Yellow Mustard
1 tsp. sugar
1 tsp. salt
1/2 tsp. granulated garlic
1/4 tsp. ground black pepper
1 cup diced celery
1/4 cup diced onion
2 large cloves garlic, minced
1/4 cup sweet pickle relish
1 can olives, sliced thick (15 oz.?)
Dill weed and paprika for garnish
Cook macaroni as per package instructions and rinse until cooled well. Mix remaining ingredients and fold in macaroni. Chill for at least 2 hours. Remove from fridge, stir well, lightly garnish, cover and return to fridge until ready to serve.
If you don't want the garlic to stand out, leave out the 2 cloves.
8 ounces elbow macaroni, small (about 1-3/4 cups)
1 cup Best Foods/Hellman's Mayonnaise
1 Tbsp. white vinegar
1 Tbsp. Yellow Mustard
1 tsp. sugar
1 tsp. salt
1/2 tsp. granulated garlic
1/4 tsp. ground black pepper
1 cup diced celery
1/4 cup diced onion
2 large cloves garlic, minced
1/4 cup sweet pickle relish
1 can olives, sliced thick (15 oz.?)
Dill weed and paprika for garnish
Cook macaroni as per package instructions and rinse until cooled well. Mix remaining ingredients and fold in macaroni. Chill for at least 2 hours. Remove from fridge, stir well, lightly garnish, cover and return to fridge until ready to serve.
If you don't want the garlic to stand out, leave out the 2 cloves.
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