From Todd Long.
A simple, straight-forward mix of crispy celery and zingy onions get tossed around with macaroni, then bathed with a creamy dressing for a delightful picnic salad.
Ingredients
1 ½ pounds of Barilla elbow macaroni
1 cup chopped celery
1 cup chopped sweet onion
1 cup Clausen Dill Pickles
1 pound bacon crumbles
4 hard boiled eggs
For the dressing:
1 (30 ounce) jar Helmann's mayonnaise
8 ounce Breakstone's sour cream
½ cup yellow mustard
4 - 5 teaspoons McCormick's Salad Supreme
Instructions
Mix all ingredients together and chill. Cook macaroni, drain, and rinse with cold water. Add celery, onions, pickles. Add about ¾ of the dressing. Add chopped eggs. Refrigerate overnight. Add the remaining dressing and bacon and Salad Supreme to taste before serving.