• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

Salt the water when boiling water for noodles.

Mix sauce separately, then add to the cold noodles.

§Details

• ⏲️ Prep time: 30 mins
• 🍳 Cook time: 30 mins
• 🍽️ Servings: 8

§Ingredients

• 16 oz bag of elbow noodles
• 1 tbsp of salt
• 16 cups of water in pot
• 2 cup mayo
• 2 tbsp mustard paste
• 4 tbsp white vinegar
• 4 tbsp pickle juice
• 1 tsp black pepper
• 4 tsp white sugar
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 medium / large red onion (diced)
• 2 red / green bell peppers (diced)
• 2 pickles (diced)
• 4 celery sticks (diced)

§Directions

1. Boil 16 cups of water in a pot with 1 tbsp salt & 16 oz elbow noodles
2. Let pot boil for 15 mins ; Start on making the sauce
3. In a medium bowl , add 2 cup mayo , 2 tbsp mustard paste , 4 tbsp white vinegar , 4 tbsp pickle juice , 1 tsp black pepper , 4 tsp white sugar , 2 tsp salt , 1 tsp garlic powder , & 1 tsp onion powder .
4. Mix sauce & set aside .
5. Next , Cut & dice up 1 medium / large red onion , 2 red / green bell peppers , 2 pickles , & 4 celery sticks .
6. Mix half of the sauce in with the diced vegetables .
7. By this time , noodles should be ready to rinse and drain with cold water .
8. ( Noodles should be cold and water drained )
9. In a large bowl , add the cold noodles , vegetables , & the remaining sauce
10. Mix ingredients well & refrigerate for 2 hours +
11. Enjoy & store in fridge with air tight containers .