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    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
    green onions
    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.




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