There is a summery component to Potato Salad that prompts me to think of the Fourth of July every time I see it either on a table or in the store. That could be just me, but as I was going through the cookbooks I bought recently at our church bazaar, I came across a pretty good Macaroni Salad, that will look spiffy with its flecks of red pimiento, what with the season and all.
If you are making something for Christmas or New Year's Eve, you might want to do something like get yourself some last-minute cooking time by making this dish the day before, refrigerating it and bringing it out in its serving dish at mealtime.
1 cup small elbow macaroni, cooked
2 Tablespoons cider vinegar
2 Tablespoons sweet pickle relish
2 Tablespoons sweet bell pepper, any color, chopped
1 cup diced celery
1 cup minced parsley
1/2 cup chopped stuffed olives
3/4 teaspoon sea salt
1/4 teaspoon fresh-ground white pepper
1/4 cup mayonnaise
2 teaspoons chopped pimiento
Cook and drain the macaroni. When it is ready, drain it and leave it in the colander to cool.
While the macaroni is draining and cooling, combine all the other ingredients in a mixing bowl. Add the macaroni and stir everything together gently but until it is thoroughly mixed.
Chill the salad for several hours or overnight, and serve cold.
This is not going to produce a huge amount of salad, so you might want to double or triple the quantities depending on the number of guests you are expecting.