1 lb. salad macaroni
12 green onions, sliced (include some greens)
4 hard cooked eggs, chopped
1 c. thinly sliced celery
12 slices crisp bacon, crumbled
1 c. chopped dill pickle
1 1/2 c. mayonnaise
2 tsp. mustard
2 tbsp. dill pickle juice
1 tbsp. horseradish

Cook macaroni; drain and rinse. In large bowl combine macaroni, onion, eggs, celery, bacon and pickle. Blend mayonnaise, horseradish, mustard and pickle juice. Stir into macaroni. Salt and pepper to taste. Chill 4 to 6 hours. Serves 12.