2 pounds salad macaroni or elbow macaroni
Boil it really well, until well done. Rinse it very well with cold water. This is important. Drain it very well also.

8-10 hard boiled eggs
Peel and coarse chop. The best way to chop is to grate them on the large holes of the grater. It
causes a more consistent chop.

4-6 green onions, green and white part
Finely chop. Or use 3 green onions PLUS ½ of a medium size red (purple) onion, finely chopped.

3-4 cans of black olives
Drain very well and coarse chop.

2-3 medium size Dill pickles (I like Banquet Brand Kosher Dills)
Finely chopped.

2-4 cups of small diced medium cheddar cheese
Only medium cheddar works very well, nothing else holds up well.

3-4 teaspoons of salt

2-3 teaspoons of pepper
Coarse ground black pepper works great.

2-3 quarts (8-12 cups) of an extra good quality mayonnaise
It has to be a good quality mayo to make it taste right. Miracle whip or salad dressing just does not work. First choice for good mayo is Best Foods brand. Second choice is Hellman’s Brand (which is actually Best Food’s). Third choice is Safeway Brand real mayo. Fourth choice is Western Family Brand real mayo. This is important!

Mix all the ingredients together really well. The salad should taste a little salty (not over powering but a little on the salty side) and rather soupy with mayo. Then put it in the refrigerator overnight to let the flavors blend together. The macaroni absorbs the salt and the mayo so when it is ready to serve it will be flavorful but not soupy or salty anymore.

This recipe can be cut in half or doubled or tripled without any problem.

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