Ingredients
The following ingredients have 5 Servings
- 1/2 cup real mayonnaise (Duke's recommended)
- 2 tablespoons pickle juice or vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon Creole or other spicy brown mustard
- 1/2 teaspoon kosher salt
- 2 cups dry elbow macaroni
- 1 teaspoon olive oil
- 1 cup chopped sweet onion
- 1/4 cup chopped celery
- 1 (2 ounce) jar chopped pimentos, drained
- 1/8 cup chopped pickles, sweet or dill
- 1/4 cup pickle juice, optional
- Kosher salt and freshly cracked black pepper, to taste
Instruction
- In a large serving bowl, whisk together the dressing ingredients; set aside.
- Cook pasta in well salted water until al dente according to package directions. Drain, rinse and drizzle with olive oil; add to serving bowl.
- Top with the onion, celery, pimentos, pickles and pickle juice and toss. Taste, add salt and pepper, taste and adjust as needed.
- Refrigerate before serving for at least 2 hours, or overnight, if possible; toss again before serving, stirring in additional mayonnaise or pickle juice if more moisture is needed.
