INGREDIENTS
1 cup
Celery
3
Green onions
1/3 cup
Onion
1 1/2 tbsp
Dijon mustard
3 tbsp
Lindsay capers
2 cups
Mayonnaise, good quality
1/4 cup
Sweet or dill pickle relish
1/2 tsp
Black pepper, freshly ground
2 1/2 tsp
Kosher or sea salt
1 tbsp
Sugar
1 tbsp
White vinegar
4 cups
Cooked elbow macaroni (white or whole wheat) cooked al dente in lightly salted water and cooled (,about 16 ounces uncooked )
1 cup
Chopped lindsay red roasted bell peppers
1/2 cup
Lindsay california ripe sliced black olives (,rinsed and drained)