This Macaroni Salad is a basic recipe that has been in my family for years and is so simple to make. Growing up in the 60's, I loved going for a weekend visit to my Aunt Max's. She was my Mother's younger sister and a wonderful cook. What I loved most about visiting her, is that she would make all of my favorites. As soon as you would walk in the door, you could smell the aroma coming out of her kitchen. I must say, I can't remember what she would serve with her Famous Macaroni Salad, all I can remember is that I would eat it until I was stuffed, and it was not unusual for me to eat it for breakfast. You know how it is when you visit someone -- it always taste better at their house. My aunt kept this salad simple with few ingredients which is how I make it today. It was just the right accompaniment to our leftover Perfect Pulled Pork we made into sandwiches after Easter.
The Famous Macaroni Salad
3 cups dry elbow macaroni, cooked, rinsed, and drained (I sometimes use a gluten free Quinoa brand)
1/2 cup sweet pickle relish
1/2 cup onion, finely chopped
1 teaspoon coarse black pepper
3/4 cup Mayonnaise
6 eggs, boiled and chopped
In a large bowl, combine macaroni, pickle relish, onion, black pepper, and mayonnaise; mix well. Add eggs and fold in being sure not to mash them. Refrigerate until serving.
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