Marcia Laun Recipe Collection
Macaroni Salad

1 16 oz. Package Salad Macaroni
1/2 Onion, finely chopped (1/2 c. chopped green onions are good as well)
2 to 4 Celery stocks, diced
6 to 8 Sweet Whole Pickles, diced
6 to 7 Eggs, Eggs, boiled 12-13 minutes, cooled immediately, diced

Dressing: (These measurements are approximate. Mix, taste, add, according to your taste buds.)
1/2 c. Mayonnaise
1/2 C. Miracle Whip
1 Tbs. Prepared Mustard (the dressing will have a yellow cast.)
1/2 tsp. (or more) Seasoned Salt
Pepper
Splash of pickle juice to thin dressing a bit

Boil macaroni according to package directions. Rinse with cold water, Drain. Toss in the diced onion, celery, pickles and eggs. Toss in the dressing mixture. (Best if salad is refrigerated overnight.) The macaroni absorbs some of the dressing overnight so you may want to add more dressing if it looks too dry. Taste it after it has chilled in case it needs more salt/pepper.

This recipe came from my mother, Maxine Youens. Like my mom, I never have used a recipe. I just add by guess and by gosh. Next time I make this salad, I will try to follow this recipe to see if it is right. This is a recipe in progress. Good luck.