I normally am not a fan of either macaroni or potato salads, but this stuff is the greatest. I have never met anyone that doesn't at least like it a little bit. My mom gets requests for this at any potluck occasion she attends. The only problem with it, is that this makes a huge portion and my mom has never been able to find a way to pear it down for small quantities. So, if you are looking for a great potluck/buffet salad, this is it! (Or if you are like my family, and just love it, even though there is a lot of it when made, it doesn't usually last long...lol)
2While macaroni is cooking, slice up celery, onion, sweet pickles into bite size pieces and combine in big tupper.
3Drain and add in olives. Then add in mayonnaise and mustard and stir mixture.
4Once mixture is stirred up well, chop up eggs into bite size pieces then add eggs and macaroni. Be careful when stirring these in, as you don't want to mush them up too much. Try to have most of your mixing done before adding the eggs and macaroni.
5Refrigerate salad for about 8-12 hours(or overnight) before serving if possible, as this always tastes better after sitting.
6One thing to keep in mind, is that everything in this salad is to taste, so if your family doesn't like olives as well, don't put as much in. This is a VERY subjective recipe! Enjoy :-)