“Best” Macaroni Salad

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Ingredients

2 1/4 c. uncooked "salad" macaroni (elbow macaroni ok)
4 hard cooked eggs, diced
1/2 c. diced onion or green onion (I used red)
2-3 diced celery stalks
2 T. dill pickle relish
1/2 can black olives - I chopped
2 c. salad dressing - not mayonnaise. I used Briannas "new" Champagne Caper Vinagrette Dressing.
3 T. yellow mustard
1/4 c. sugar
2 tsp vinegar (I used apple cider vinegar)
1 tsp celery salt
Dash paprika for sprinkle on top

Add macaroni to pot of boiling water.
Cook the macaroni according to package directions, or til tender.
Drain and let cool.
Don't rinse, add a little olive oil to prevent sticking.
While macaroni is cooking, mix the next 5 ingredients in large bowl- eggs, onion, celery, relish.
Mix in another bowl the salad dressing, mustard, sugar, vinegar, celery salt.
Mix contents of 2 bowls together.
Add macaroni and stir gently until well blended.
Looks too juicy but believe me it absorbs completely.
Cover the macaroni salad and refrigerate overnight to marry the flavors and so that the macaroni will absorb the dressing.
Sprinkle paprika on top of the macaroni salad just before serving.
Makes 8 servings.

2 1/4 c. uncooked "salad" macaroni (elbow macaroni ok)
4 hard cooked eggs, diced
1/2 c. diced onion or green onion (I used red)
2-3 diced celery stalks
2 T. dill pickle relish
1/2 can black olives - I chopped
2 c. salad dressing - not mayonnaise. I used Briannas "new" Champagne Caper Vinagrette Dressing.
3 T. yellow mustard
1/4 c. sugar
2 tsp vinegar (I used apple cider vinegar)
1 tsp celery salt
Dash paprika for sprinkle on top