Macaroni Salad

• 2
  
  cups elbow macaroni
  
• 1
  
  teaspoon cooking oil (optional)
  
• 2 -3
  
  eggs
  
• ¹⁄₂
  
  sweet onion, chopped (vidalia is best)
  
• 1 -2
  
  stalk celery, chopped
  
• ¹⁄₃ – ¹⁄₂
  
  cup bread and butter pickles, chopped
  
• 1
  
  teaspoon mustard
  
• ¹⁄₂
  
  teaspoon celery salt (optional)
  
• ¹⁄₂
  
  teaspoon pepper
  
• 3 -4
  
  tablespoons mayonnaise (or more if you like)
  

directions

• Cook 2 cups of macaroni according to the directions on the package. I add about 1 teaspoon cooking oil and some salt to keep macaroni from sticking together.
• While the macaroni is cooking, in another pan hardboil 2 or 3 eggs (sometimes I just rinse the eggs and put them in with the macaroni).
• Drain the cooked macaroni, and put in large bowl.
• Peel the hard boiled eggs, chop them up and add to macaroni. Also add the onion, celery and pickles. To keep the macaroni sorta moist, I pour a little bit of the pickle juice in– about a tablespoon.
• Mix in mustard, celery salt, pepper, and mayo. If it seems too dry, add more mayo until you like the mixture–not soppy but not dry. You will know!
• Chill before serving. Enjoy!