SALAD:

1 (16 oz.) pkg. elbow macaroni
olive oil
3 (cooled) hard-cooked eggs, diced
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced onion
1/4 cup diced carrot
6 sweet pickles, diced
6 dill pickles, diced
6 green and/or black olives, chopped

Prepare elbow macaroni according to package directions. Drain. Rinse with cold water. Drain again.

In a large bowl, toss macaroni with a little olive oil. Add diced eggs, celery, green pepper, onion, carrot, pickles and olives. Toss together well. Cover and set aside in refrigerator.

DRESSING:

1/2 cup mayonnaise (or Miracle Whip)
1/2 cup dairy sour cream
1 tsp. prepared mustard
1 tsp. salt
1/4 tsp. sugar
celery salt
pepper

In a small bowl combine mayonnaise and dairy sour cream with mustard, salt and sugar. Stir well to blend.

Stir mayonnaise mixture into macaroni mixture. Mix well but gently. Sprinkle lightly with celery salt. Cover and refrigerate approximately 3 hours or until cold.

Stir before serving. Season with pepper, to taste.

Serves 6 or more.

Submitted by: Everland Farm