Rome Family Cookbook
By Mary Rome Funk

 

Macaroni Salad


1 1/2 c. macaroni6 eggs
1 c. mayonaise1/2 t. prepared mustard
1/2 t. salt1/4 t. pepper
1 T. pickle juice (and or 1 chopped dill pickle) 

Cook macaroni, drain and rinse in cold water. Put in a large bowl.

Cook eggs till hard boiled. Peel and chop up. Add to macaroni.

In a small bowl mix mayonaise, mustard, salt and pepper. Combine with macaroni and chill. Add pickle juice and/or pickle.

Refrigerate.

By Mary Funk
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Created and maintained by: Kathleen Marie (Funk) Mulligan May 28, 2001