Grandma Janie’s Macaroni Salad

Boil water and cook macaroni noodles according to package instructions. Boil eggs, cool, peel and dice. While macaroni and eggs are boiling, clean and dice celery, and drain and dice dill pickles. Combine all ingredients in a large bowl and mix well. Chill and stir before serving. This recipe is best if it has had a day to chill before serving.

The measurements are approximate. Since writing down this recipe, I’ve noticed the packaging sizes have changed – use 10-14 ounces each of the liquid ingredients, depending on how much you like yellow mustard! My husband isn’t fond of the mustard and dill pickes, so those can be omitted and add a bit more Miracle Whip so that salad is moist but not soupy.

This makes a very large batch – suitable for a group gathering. Can easily be split in 1/2.