As easy as chopping and mixing various ingredients. A nice contrast to other salads being served at the same meal.
Ingredients:
1 (8 oz.) box elbow macaroni (cooked to a little past al dente)
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6 large hard boiled eggs, chopped fine
1/2 cup green onion, green and white parts, chopped small
2/3 cup celery, chopped small
1/2 cup dill pickle relish
2/3 cup red bell pepper, chopped small
1/2 cup green salad olives, chopped small
1/2 cup ripe black olives, chopped small
1/2 cup fresh dill, chopped fine
1 cup shredded extra sharp cheddar cheese
Dressing:
16 oz. (2 cups) sour cream
2 Tbsp. apple cider vinegar
1 tsp. salt
1/2 tsp. black pepper
1 tsp. fresh paprika (optional)
Directions:
Add cooked macaroni to a large mixing bowl along with all the other salad ingredients. Mix well.
Make dressing and pour over salad ingredients and stir until everything is blended together. Cover and refrigerate until ready to serve.
Best if made the day before and refrigerated overnight to allow the flavors to "marry".
Servings:10-12
Prep Time:1 Hours
Cooking Time:Overnight refrigeration Days
Source: I wanted something very different so that there would be a noticeable contrast to my All American Potato Salad when served at the same time. It is certainly that.
Robin Diamond Post Medal for All Time! 5,887 Posts
July 25, 2012
This is another staple in my house while I was growing up that I have carried over to my own family. I just love the combination of ingredients in this. Great salad!
Robin Diamond Post Medal for All Time! 5,887 Posts
May 25, 2007
Cook macaroni in salted water until tender, rinse under cold water. Add the rest of ingredients and the dressing. May not need to use all the dressing.
As easy as chopping and mixing various ingredients. A nice contrast to other salads being served at the same meal.
