GRANDMA CARR'S MACARONI SALAD

Grandma Carr's Macaroni Salad image

Provided by Kathie Carr

Time 15m

Number Of Ingredients 17

SALAD:
1 lb elbow macaroni, cooked in boiling salted water until al dente and drained
2 Tbsp vegetable oil
1 tsp salt
1 tsp freshly ground black pepper
1/2 c chopped onions, sweet onions are great, red or white
1 c chopped celery
1/2 c chopped sweet pickles
1 chopped bell pepper, any color of your choice or mixed
DRESSING:
1 1/2 c mayonnaise
2 Tbsp milk
1 Tbsp prepared yellow mustard (not powdered)
1 tsp celery seed
OPTIONAL GARNISH:
1 tsp paprika
2 hard boiled eggs, optional

Steps:

1. In a large salad bowl, toss together the warm pasta, oil, salt, and pepper; allow to cool, then add the onion, celery, pickles, and bell pepper; toss to blend. For dressing: In a small bowl, stir together the mayonnaise, milk, mustard, and celery seeds; pour half over the salad and toss to coat.
2. At this point, cover and refrigerate the salad and remaining dressing for at least 4 hours and up to 2 days. This allows flavors to blend and makes salad so much better. One hour before serving, remove the salad from the refrigerator, add more dressing, if needed, and taste for salt and pepper. Grandma often topped the salad with sliced hard boiled eggs and sprinkled everything with the paprika. Cover, and refrigerate until ready to serve.
3. VARIATIONS: Add chopped chicken or ham. Try adding frozen uncooked peas, olives, cherry tomatoes, anything you might like.