Return to Main Recipes Page/Return to Home Page
1 bag or box elbow macaroni (approximately 1 lb.)
Boil elbow macaroni, drain when done and put in a large bowl.
Add the following: cut up and diced onion, green pepper, pickle, eggs, and mix together with as much mayonnaise as desired.
Add celery salt as you mix the salad. Add some sliced hard boiled eggs to top of salad if desired. Chill and serve.
Poster's Notes:
Posted by Al Fountain
Nutritional Info Per Serving: N/A
1 green bell pepper
1 sweet onion (large)
1 kosher dill pickle (large)
6 hard boiled eggs
1/2 tsp celery salt (to taste)
Mayonnaise
Here is the one my grandmother use to make when I lived in Chicago's West Side many years ago. (I am 68) My grandmother and mother used to sell this salad to a meat market on Madison Street in the 40s.