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Macaroni Salad


  • 6 gallons water
  • 1/3 cup salt
  • 5 pounds 4 ounces elbow macaroni
  • 3 pounds mayonnaise or salad dressing
  • 1 pound shredded carrots
  • 1 pound chopped celery
  • 8 ounces chopped fresh onions
  • 8 ounces undrained sweet pickle relish
  • 2 tablespoons black or white pepper
  • 2 tablespoons dry mustard
  • 2 teaspoons salt
  • 1 tablespoon paprika


  1. Heat water to rolling boil. Add salt. Slowly add macaroni. Stir constantly, until water boils again. Cook for 10 to 12 minutes or until tender; stir occasionally. DO NOT OVERCOOK. Drain well.
  2. Add mayonnaise or salad dressing. Mix. Add carrots, celery, onions, pickle relish and seasonings. Toss lightly.
  3. Garnish with paprika. Cover.
  4. Refrigerate until ready to serve.
  5. Serve portions with a 1/2 cup scoop.

Serves 100.

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