Rebecca’s Macaroni Salad

from Rebecca Ibarra

Mike and Jennifer met Rebecca and her husband, Ernie, back when Ben played football.
They also happen to be our neighbors up the street.
When Mike tasted this macaroni salad, he couldn't believe how it tasted somewhat like our family potato salad.
Come to find out, it has similar ingredients.

BUT, the secret is the added dill pickle juice.

Ingredients

1 1lb package macaroni noodles (or noodles of your choice)
6 hard boiled eggs (chopped)
1 can chopped or sliced black olives
1 or 2 plain (barrel cured) dill pickles. Kosher will not do.
1 to two Tbls. pickle juice
1/2 tsp. yellow mustard
Enough Mayo to make the salad creamy, but not wet
Celery salt and pepper to taste

About the dill pickle:
I have used Del Monte® Genuine Dill forever. Sadly, they seemed to have discontinued it.
So, make sure to look for barrel cured or plain dill pickles. Kosher dills will not work here.
I have found that Hamburger Dill Chips have the closest flavor.


Instructions

Cook noodles according to directions on package (drain)
In a large mixing bowl, mix noodles with chopped egg and next four ingredients.
Fold in mayo (one heaping tablespoon at a time) until creamy.
Add celery salt (to taste) and a couple dashes of black pepper

Serve chilled!