Justin Wilson's Macaroni Salad
Source of Recipe
List of Ingredients
For the salad:
1 lb. elbow macaroni1 cup finely chopped onions
2 cups dill pickles, drained and finely chopped, 1 cup finely chopped
1 cup finely chopped celery, 1 cup finely chopped fresh parsley (stems and leaves)
1 cup pimiento-stuffed olives, drained and finely chopped 1/2 cup finely chopped bell pepers
1 cup grated cheddar cheese
2 cups finely chopped hard-boiled eggs
1 cup dry white wine
For the dressing:
1 cup mayonnaise, or as much as you like
1/4 cup Creole mustard
Louisiana hot sauce, or cayenne pepper to taste
2 TBS. olive oil
2 TBS. fresh lemon juice
Salt to taste
Cook the macaroni acoording to the package directions, drain, and cool. Combine in a large mixing bowl with the rest of the salad ingredients.
Whisk together the dressing ingredients and blend this into the salad ingredients. If it is still too dry, add more mayonnaise.
Refrigerate for 1 day before serving.