- Serves: 8
- 4 cups elbow macaroni
- 1 can quartered black olives
- 1 cup quartered thick sliced bread & butter pickles more if preferred
- 1/2 cup mayonnaise
- to taste salt & pepper
- 2 hard boiled - chopped fine eggs
- to taste mustard
- to taste bread and butter pickle juice
Put a large pan of 6 cups of water on the stove to boil. When it comes to a boil, add the whole box (1 pound) of macaroni to the pan. Return to a boil and cook for 7 minutes stirring occasionally. Test to make sure the macaroni is done enough. Remove from heat, drain, rinse and pour into a large bowl. Quarter black olives, cut pickles in medium size pieces and chop eggs fairly fine and add all 3 items to the macaroni. Mix together mayonnaise, mustard, pickle juice, salt and pepper. Cover the macaroni with the mayonnaise dressing. Add more dressing if needed. Refrigerate until serving.