Vintage Macaroni Salad

1 pound salad macaroni

Best Foods Mayonnaise

1  stock of thinly sliced celery

2 oz chopped pimieto

2 oz very finely chopped black olive

1 very finely chopped hard boiled egg

6 tbsp sweet pickle relish

1/8  tsp paprika

1/8 tsp Lawry's salt

Pepper to taste

 

Cook macaroni til very tender. Cool down with cold water. Do not use warm noodles here! Put into mixing bowl and add all ingredients. Add the mayo til you like the dryness or wetness of your salad. I like it wet. Refrigerate for 6 hours.

 

Hint:

If you want a certain sweetness to this salad....add one tablespoon of white vinagar.