Lindgren Family Recipes - Myra Lee Winch Lindgren Recipes - Lorna's Macaroni Salad - page 6

   Grandma Lorna's Macaroni Salad 

     My mother made this during the summer just about every year. It was one of her favorite recipes - probably because she loved mayonnaise. It's pretty easy to make and it can be made the night before the next day's event.

3 cups uncooked salad macaroni
3 hard boiled eggs
1 Bermuda [purple] onion
1 tablespoon dry mustard
1 tablespoon & 1/2 teaspoon celery seeds
1-2 cups mayonnaise
1-2 spears kosher dill pickles
1 teaspoon salt

   In a large pot with lid, bring salted water to a boil. Pour uncooked macaroni into boiling water and cook for 8 minutes or until tender. Pour the cooked mayonnaise into a strainer and run cold water over the macaroni to cool it down. Pour into a large mixing bowl.
     [I use the yellow mixing bowl. These were my Mom's so are about 70 years old! I saw a set of these bowls in an antique shop about 5 years ago.]
   In tall sauce pan place the 3 uncooked eggs. Add the salt. Add enough water to the pan to cover the eggs by at least 1 inch. Bring the water to a roiling boil. Then turn off the burner and cover for 12 minutes. Place the pan and eggs under the faucet and run cold water over them to cool faster. [If you don't need to use them then and there just dry the eggs off and store them in the refrigerator.]
   Using an egg slicer, cut the eggs lengthwise and width wise. Mix the cut eggs into the cooked macaroni.
   Mix in the dry mustard and celery seed.
   Chop 1 dill pickle spear into small pieces. Mix into the macaroni. If you want, cut another half of a spear and add to the mixture.
   Chop 1/2 of the Bermuda onion and mix into the mixture. If you don't think there is enough, add a few tablespoons until you are happy with the amount of onion in the salad.
   At this point, mix in the mayonnaise. It should be enough to hold the mixture together but not to excess.
   If you want - after taste testing - you can add more mustard and/or celery seed, or pickle, or mayonnaise. It is up to you and your taste buds!
   Refrigerate until it is time to eat. Depending on the size of the crowd you may have some left over for the next day.
   I hope you enjoy this recipe. Please let me know. 

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