Macaroni Salad
Serve this classic with hot dogs and hamburgers from the backyard grill, pack it in a basket for a picnic in the park, or take in a cooler to the beach and serve it in a clean plastic sand pail.
INGREDIENTS | SERVES 6
- 4 cups cooked macaroni
- ½ cup thinly sliced celery
- 1 tablespoon minced pimiento
- 1 cup mayonnaise
- ¼ cup sliced green olives
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- 4 eggs
- paprika
Place eggs in a saucepan with cold water that rises about an inch above the eggs. Bring the water to a boil and cover the saucepan.
Boil eggs for 20 minutes, then run under cold water. Remove shells and thinly slice eggs.
Mix all ingredients except eggs in a bowl. Chill for 1 hour.
Cover the surface with sliced eggs, sprinkle with paprika, and serve.
Retro Salad
Mix 1 can of drained tuna into 1 recipe of macaroni salad and top it with tomato wedges for a popular lunch salad from the past.
