16 oz box elbow macaroni or 8 cups cooked potatoes
1/2 cup sweet pickles, chopped
2 ribs celery, chopped
1 small jar pimientos
1 cup mayo
1/2 cup sour cream
1/2 cup miracle whip
2 tablespoons mustard
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
Instructions
Cook the macaroni and let it cool. Mix all the ingredients together. Refrigerate for a few hours before serving. You could also add bell pepper, cucumber, carrot, or whatever else you want to this salad.
Originally Submitted
6/8/2009
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