Picnic Partner Potato Salad


3-4 SERV. 6-8 SERV.
1 cup 2 cups          Elbow macaroni
1/2 cup 1 cup Cheddar cheese, diced
1/2 cup 1 cup Peas, frozen, thawed and drained (don't cook)
1/4 cup 1/2 cup Celery, sliced
1/4 cup 1/2 cup Green stuffed olives, halved
1/4 cup 1/2 cup Carrot, shredded
1 Tbl. 2 Tbl. Onion, finely chopped
1/3 cup 2/3 cup Mayonnaise (or sour cream or plain yogurt or low-fat yogurt) (Sour cream and yogurt are  better on a hot day.)
1 Tbl. 2 Tbl. Milk (can use skim, etc.)
1 tsp. 2 tsp. Seasoned salt
1/2 tsp. 1 tsp. Parsley flakes or fresh parsley, chopped
1/4 tsp. 1/2 tsp. Sugar, granulated
1/8 tsp.(dash)1/4 tsp. Pepper, black, ground
1 tsp. 2 tsp. Vinegar, white

1/2 cup 1 cup Ham, cubed
2 4 (or as desired) Boiled eggs, peeled, sliced
as desired as desired Other raw vegetables, cut-up
1/4 to 1 tsp. 1/2 to 1 tsp. Summer savory (found in the Spice Island  section of herbs and spices)
Optional garnish Paprika

Prepare macaroni according to package directions or as follows; drain. 

Bring 4 cups (3-4 serv. 2 cups) water to rapid boil in a 4 quart (3-4 servings) kettle.  (Covering the pot speeds the boil.)  Add pasta and stir.  Cook UNCOVERED for 10 to 14 minutes (do not overcook).  Drain in a colander.  Rinse well with cold water and drain.

In medium bowl, combine macaroni, cheese, peas, celery and onion, (any optional ingredients you choose).  In small bowl blend mayonnaise, milk, seasoned salt, parsley, sugar and pepper.  Stir in vinegar.  Add to macaroni mixture; mix well.
(Dressing may be doubled if desired, also if adding optional ingredients.)
Cover; chill thoroughly and set bowl in ice (while serving) to keep cold until serving time is done.
Stir gently before serving.
Garnish with boiled egg slices if desired and/or top with paprika if desired.

Refrigerate leftovers.
Yield: 6 to 8 servings or 3 to 4 servings

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