Grandma Janie’S Macaroni Salad

• 12 ounces, weight Macaroni Noodles
• 6 whole Hard Boiled Eggs, Peeled And Diced
• 10 whole Celery Ribs, Washed And Diced
• 12 ounces, weight Whole Dill Pickles, Diced (do Not Use Dill Pickle Relish, It Will Make Salad Too Soupy)
• 4-1/2 ounces, weight Chopped Black Olives
• 12 ounces, fluid Yellow Mustard
• 12 ounces, fluid Miracle Whip (light And Fat Free Work)
• 12 ounces, fluid Sweet Pickle Relish
• Black Pepper To Taste
• Onion Powder, to taste
• Garlic Powder, To Taste
• Lawrey's Seasoned Salt, To Taste

1. Boil water and cook macaroni noodles according to package instructions. Boil eggs, cool, peel and dice. While macaroni and eggs are boiling, clean and dice celery, and drain and dice dill pickles. Combine all ingredients in a large bowl and mix well. Chill and stir before serving. This recipe is best if it has had a day to chill before serving.
2. The measurements are approximate. Since writing down this recipe, I've noticed the packaging sizes have changed - use 10-14 ounces each of the liquid ingredients, depending on how much you like yellow mustard! My husband isn't fond of the mustard and dill pickes, so those can be omitted and add a bit more Miracle Whip so that salad is moist but not soupy.
3. This makes a very large batch - suitable for a group gathering. Can easily be split in 1/2.

noodles, eggs, celery, dill pickles, black olives, fluid miracle, fluid sweet, black pepper, onion, garlic, salt

Taken from tastykitchen.com/recipes/salads/grandma-janiee28099s-macaroni-salad/ (may not work)