Macaroni Salad

Macaroni Salad

From: Blue and Gold Banquet

Brought By: Lisa P.

Ingredients:
2 boxes of Ditalini pasta, cooked, drained and cooled
15 hard boiled eggs, peeled then separated whites chopped and yolks placed in a bowl for later
3 cans of medium black olives, drain and chopped (or throw in food processor)
1 cup dill relish (or kosher dills thrown in food processor)
4-6 cups Mayonnaise
1/2 cup Course ground mustard
1/3 cup Yellow mustard
1/4 cup Complete Seasoning (picture attached)
1 Tbsp Garlic powder
1 tsp dry mustard
1 tsp smoked paprika

Directions:

Place the first 4 ingredients in a large bowl. In a medium size bowl put the egg yolks, blending then well with the seasoning and mustard (I use a immersion blender or beaters) until smooth.

Mix into the pasta mixture. Then add 4 cups of mayo. Stirring it well to coat pasta well. Add mayo a 1/2 cup more at a time until you have it the consistency you wish. Taste! Add more "complete seasoning" as you think. The complete seasoning has salt & pepper in it so you don't need to add those.

Super easy to make!  The eggs were fresh free ranged from our farm. Since it is easy to throw together I like to bring it to potlucks. Most people don't feed that many at a time so you can cut the recipe in half quite easily.

Here is a picture of the seasoning used in the recipe above.