Dis is a delightful dish. It is so easy to fix,
I garontee!
| Salad: Serves 8 to 10 | Dressing: |
| 1 pound elbow macaroni | 1 cup mayonnaise or as much as you like |
| 2 cups dill pickles, drained and finely chopped | ¼ cup Creole mustard |
| 1 cup finely chopped fresh celery | Justin Wilson’s Pepper sauce or cayenne pepper to taste |
| 1 cup pimiento-stuffed olives, drained and finely chopped | 2 tablespoons fresh lemon juice |
| 1 cup grated cheddar cheese | Salt to taste |
| 1 cup finely chopped onions | 2 tablespoons olive oil |
| 1 cup finely chopped green onions | |
| 1 cup finely chopped fresh parsley (stems and leaves) | |
| ½ cup finely chopped bell peppers | |
| 2 cups finely chopped hard-boiled eggs |
Cook the macaroni according to the package directions,
drain, and cool. Combine in a large mixing bowl with the rest of the salad
ingredients. Whisk together the dressing ingredients and blend this into
the salad ingredients. If it is still too dry, add more mayonnaise. Refrigerate
for 1 day before serving.