Ingredients
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1 cup ditalini, cooked and drained (pasta- small tube macaroni) or 2 cups potatoes, diced, cooked and drained
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4 slices cooked bacon, crumbled
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1/2 cup celery, diced
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1/4 cup onion, diced
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1 tablespoon dill relish
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2 teaspoons dill weed or 2 teaspoons dill seeds
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1/4 cup mayonnaise
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1 tablespoon ketchup
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1/2 teaspoon chili powder
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1 tablespoon Worcestershire sauce
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 cup green peppers or 1/4 cup red pepper, diced
Instructions
- Cook macaroni according to pkg. or potatoes. Drain well.
- Combine in large bowl, cooked macaroni (or potatoes),bacon crumbles, celery, onion, green or red peppers, and dill relish.
- Add dill weed or dill seeds and stir well.
- In a small bowl combine mayonnaise, ketchup, chili powder, Worcestershire sauce, salt, black pepper and sugar. Stir well.
- Pour dressing over macaroni salad or potatoes and stir to combine.
- Chill 30 minutes to 1 hour before serving.
- Note: Using macaroni, this will last a week in the refrigerator. Also this has the best flavor a day are two after making.
- You may also serve warm but its best chilled.