July 07, 2021
While I am not a fan of pasta or potato salads, a sin to some I know, this recipe is phenomenal. The true pasta/potato salad connoisseurs all rant and rave when they try this recipe, the secret is the brand of pickles and mayo used. Trust me on this one!
**Disclaimer with the ingredients, I made this recipe exactly as follows the first time. Now I eyeball how much I used when it comes to the sugar and add more vegetables that listed. I add more vegetables to this and add carrots, green peppers, etc. Whatever I have on hand!
Cook the macaroni in lightly salted water according to the package directions, be careful not to overcook! Drain and rinse under cold water to cool.
Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable and a little pickle juice for flavor.
Chop all vegetables to desired size. Add cooled noodles and vegetables to bowl. pour dressing over and stir. (dressing may seem thin but tends to thicken in fridge after cooling)
Let chill for a few hours in fridge. Taste and season if needed.
Sprinkle with chopped green onions prior to serving.
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