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6 servings
Ingredients:
1 (16 ounce) package macaroni4 eggs1 cup mayonnaise1/2 cup sour cream salt and pepper to taste1/4 teaspoon ground mustard2 tablespoons sweet pickle juice1 cup chopped celery1/2 cup chopped red onion1/2 cup pimento-stuffed green olives1/4 cup chopped sweet pickle2 carrots, grated1 green bell pepper, chopped2 tablespoons celery seed
Instructions:
Cook pasta in a large pot of boiling water until al dente.Drain, and rinse.Set aside.Meanwhile, place eggs in a saucepan, and cover completely with cold water.Bring water to a boil.Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.Remove from hot water, and cool. Peel, and chop.In a medium bowl, mix together mayonnaise, sour cream, dry mustard, and sweet pickle juice. Season to taste with salt and black pepper.In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds, and eggs.Stir in dressing, and mix well.
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