Richmond, Indiana - This is another one of those wonderful side dishes that I only seem to make in the spring and summer. It is a simple dish to make and it goes well anytime. I like to serve it with ham as much as I like to serve it with hamburgers. It is one of those staples that’s easy to prepare, easy to transport, and goes well with a lot of dishes.

 

Macaroni Salad

4 cups of elbow macaroni

2 eggs (hard boiled)

4 stalks of celery (diced small)

1 medium onion (diced small)

3 tablespoons real mayonnaise

3-4 tablespoons milk

1 teaspoon yellow mustard

salt (to taste)

white pepper (to taste)

Cook the macaroni till almost done, rinse and cool. Add the remaining ingredients and chill. Store in refrigerator up to 1 week covered. ENJOY!