I had a call from a friend at church today asking if I had a good macaroni salad recipe. Yes, I do. Macaroni salad is something you see at every potluck.
In fact, I remember back in the '50s when macaroni salad first became popular, an incident that comes to mind whenever someone mentions this potluck staple. My husband and I went to our family reunion. Most every dish on the table was macaroni salad. Imagine that! I never took macaroni salad to a reunion again after that.
This is a good one, however. I have brought it up to date. It's not grandma's macaroni salad.

My Macaroni Salad
2 cups macaroni, before cooking
2 tablespoons minced onion
1/2 cup chopped celery
Half of 1 small jar pimientos, drained
1/4 cup diced green pepper
1/4 cup diced sweet or dill pickle
4 ounces diced cheddar cheese
2 to 4 hard-boiled eggs, chopped
2 tablespoons Italian dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon black pepper

Cook macaroni as directed. Drain. Place hot cooked macaroni in large mixing bowl. Add Italian dressing, salt and pepper. Blend. Cool.
Meanwhile prepare vegetables, cheese and chopped eggs. When macaroni has cooled, add and gently stir to combine. In small bowl, combine mayonnaise, sour cream and mustard. Blend enough into macaroni mixture to get desired consistency. Cover with plastic wrap and chill. Stir and dust with paprika just before serving.
Note: Sometimes I put in a few sliced black olives. Enjoy!