Ingredients

The following ingredients have 9 Servings
  • 2 cups uncooked elbow macaroni (1/2 box)
  • 4 tablespoons  sweet pickle relish
  • 1 cup chopped celery
  • 2 tablespoons chopped onion
  • 1 cup frozen peas (cooked and cooled)
  • 4 hard cooked eggs (chopped)
  • 2 teaspoons prepared mustard
  • 1 cup mayonnaise
  • 1 teaspoon salt (to taste)

Instruction

  • Cook macaroni following directions on the package. Drain into a colander and rinse with cold water. Cool to at least room temperature, or in the fridge.
  • Meanwhile, in a large bowl combine celery, onion, relish, eggs and peas.
  • Stir in cooked macaroni.
  • Stir in mustard and mayonnaise and blend thoroughly. Taste and add salt as desired.
  • Store in a tightly sealed container for up to 5 days. If salad seems dry, add a couple of tablespoons of mayonnaise to moisten.