Ingredients
- 1 lb (4 cups) Elbow Macaroni
- 1/2 tsp Celery Seed
- 2 cups Celery, chopped
- Approx. 1 cup scallions or onions, finely sliced or chopped
- Approx. 1 cup Carrots, shredded
- Radishes, sliced (optional)
- 8 oz Black Olives, sliced
- 8 large Hard Boiled Eggs, sliced
- FOR THE DRESSING:
- 1 cup Mayonnaise
- 2 TBSP Lemon Juice
- 2 tsp Salt
- 2 tsp Sugar
Instructions
Cook macaroni according to package directions; drain. Rinse with cold water; drain again. Make the dressing and set aside.
Mix in the celery, celery seed, scallions, carrots, radishes and black olives.
Mix in the dressing and stir gently making sure to coat all the other ingredients.
Slice the eggs into the mixture and salt and pepper the eggs to taste; gently mix into other ingredients.
Refrigerate for several hours or overnight for the full flavor to develop.
This is my Mother’s macaroni salad she makes to bring to all our family summer picnics. It is always a hit. I have preserved her exact recipe here along with her notes on it:
Mothers Macaroni Salad notes