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BEST Macaroni Salad

Kimberly Killebrew
  • 15 minutes
  • Serves 12

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)