Macaroni Salad

I needed to use some of the farm eggs we got from Sue's brother-in-law so decided to make one of the Macaroni Salads we would have had on Grandmother's porch. Since I used 5 eggs total and some vegetables left over in the fridge this helped use some leftovers as well as the eggs. Along with hot dinner rolls fresh out of the oven and butter everyone was happy. The three extra hard boiled eggs are for me to eat, as I cannot have the macaroni or the rolls.

Macaroni Salad

4 cups cooked (8oz uncooked) small macaroni: rings, shells, etc

about 1 1/2 cups sliced celery

1/2 cup cut up green onions or regular onions (if using regular onion, use a little less)

1/4 cup sliced radishes

diced green or red pepper (the red looks nice)

2 TB snipped parsley

2 hard boiled eggs cut up

4 hard boiled eggs sliced to decorate top

Paprika sprinkled over top when all mixed

1 cup mayo

2 TB vinegar

2 tsp. prepared mustard

1/2 tsp celery seeds

1 to 1 1/2 tsp. salt

dash of pepper

Mix ahead so it is well chilled. I usually use white wine vinegar as we like the flavor better than white.

I also use Miracle Whip instead of mayo, again just personal taste. Do use the celery seed as it adds a good flavor.