Circle B Kitchen
If you love macaroni salad, then I would suggest you consider long and hard before making this. It’s totally addictive and there are times when my willpower just isn’t up to the task of moderating my intake. One of the secrets to this particular mac salad is chopping everything really fine. I chop the eggs in my food processor, but if you don’t have one, then just use a fork to get them mashed up as much as possible before adding them to the bowl. I buy olives already chopped in the can, but if you have larger ones, a few pulses in the food processor will do. There are chopped radishes in the blog post photo, and I would say they’re totally optional. If you like a little crunch, they’re a nice option or some chopped celery will do as well, but I don't usually add them.
Serves 6-8 as a side dish
2 cups elbow macaroni (approximately 1/2 lb)
1/3 cup chopped black olives
1 large green onion, chopped (about ¼ cup)
½ to 1 cup mayo
Splash of red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon Morton’s Seasonings (or Circle B seasoning salt)
2-3 hard-boiled eggs, chopped pretty fine in the food processor
Chopped radishes or celery if you’d like a little crunch, but totally optional
Instructions:
Cook the macaroni, drain and rinse.
Mix the mayo, mustard, seasoned salt and vinegar together and combine with the macaroni. Then add the remaining ingredients and taste for salt and pepper.
Refrigerate until ready to serve.