Ingredients
- 8 ounces dry elbow macaroni
- 4 large eggs (hard-boiled -- chopped)
- 1/2 cup celery, chopped
- 1/2 cup chopped yellow onion
- 4 tablespoons dill pickle relish
- 1 cup green peas (frozen)
- 4 ounces cheddar cheese (sliced into 1/4" cubes)
- 2 tablespoons cider vinegar
- 2 tablespoons oil (salad oil)
- 1 cup mayonnaise
How to Make
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Step 1: Cook macaroni and drain it over peas to thaw them. Do not rinse or cool.
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Step 2: In large bowl, combine macaroni and peas with celery, pickle, and onion.
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Step 3: Pour oil and vinegar over the warm pasta and cover and chill 4 hours or overnight.
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Step 4: Add mayonnaise and fold in cheese and chopped egg.
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Step 5: Garnish with egg slices. peel and chop.
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Step 6: Set aside a couple slices for garnish.
We hope you enjoy this recipe!
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