Macaroni Salad for a Crowd

Cook macaroni in boiling, salted water until done; rinse in cool water, drain well and put into a LARGE bowl. I don’t prefer al dente in macaroni salad, but you’re in charge here!

Drain the olives. Roughly chop the onion. Then use a food processor on the olives and onions to get a very fine mince, and dump them into the bowl with the drained macaroni. Dump the whole jar of relish, including the juice, into the bowl as well. I use the large holes on a box grater for the hard boiled eggs and shred them directly over the bowl. At this point I thoroughly combine all the ingredients in the bowl.

Squirt about 2 tablespoons of mustard in, and add about a cup of mayo. You will have to play around with the measurements here to get the consistency and flavor you want. I’m pretty sure I use more than one cup but I didn’t want to scare anyone off. Please note that the longer it’s in the fridge, the drier it will get.

Once you get the consistency you like, add salt and pepper to taste, remembering that the dill relish/juice already adds some saltiness.

Now I would typically transfer the salad into a serving bowl and top with additional sliced hard boiled eggs and paprika because I’m old school like that. But presentation is up to you!

Please feel free to experiment with ingredients that suit your, and your family’s, tastes.