Buffet Macaroni Salad

Hazel Smith's Hot Dish Recipe of the Week

Buffet Macaroni Salad

2 cups shell macaroni
4 hard boiled eggs
1 cup chopped celery
¼ cup finely chopped onion
¼ cup pickle relish
4 slices bacon, cooked and crumbled
½ cup mayonnaise
½ cup sour cream
1 tablespoon vinegar
½ teaspoon dry mustard
sugar, salt and pepper to taste

Cook macaroni as directed on package and cool under running water. Turn into a bowl and add two of the eggs chopped, celery, onion, pickle relish and crumbled bacon. Blend mayonnaise with sour cream, vinegar and mustard. Pour over salad and mix. Add sugar, salt and pepper and taste. Chill. Garnish with remaining sliced cooked eggs.