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Catholic Recipe: Dilly Macaroni Salad


  • 6 cups elbow macaroni, uncooked
  • 1 cup minced onion
  • 6 cups sliced celery
  • 3/4 cup chopped pimiento
  • 1-1/2 Tablespoon salt
  • 1-1/2 cups chopped sweet (or dill) pickles
  • 2 cups mayonnaise
  • 3/4 cups dairy sour cream
  • 1 Tablespoon chopped fresh dill
  • Details

  • Serves: 24
  • Prep Time: 3 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

After the macaroni is cooked, it needs to chill before mixing it with the other ingredients in this salad. Try it will dill pickle if you don't like the sweetness of sweet pickles.


Cook macaroni in boiling salted water until just tender. Drain. Chill. Add onion, celery, pimiento, salt, and pickles. Combine mayonnaise, sour cream, and dill; add to macaroni mixture; mix carefully but thoroughly. Makes 24 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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