Dressing mixture; l/2 cup sour cream
l/2 cup Miracle Whip
l cup Hewllman’s mayo
2 tbsps. prepared mustard
3 tbsps. sugar
l tsp. onion salt
l/2 tsp. pepper
Salad:
2 tbsps. dry micned onion
2/3 cups celery chopped
2/3 cup sweet midget pickles, chopped do not use relish
2 tbsps. pimiento chopped or l/2 small tomato, seeded and chopped
8 cups elbow macaroni
Dressing: Combine dressing ingredients and set aside.
Macaroni Salad: Combine remaining ingredients in large bowl. Coat well with the dressing. Refrigerate at least an hour before serving.
Potato Salad: Substitute 8 cups cooked, peeled, cubed cold potatoes for the macaroni. Ingrease the celery to l cup and substitute snipped green onions for the dried. Can add l cup black olives to either salad.
Prodigy