Potato-Less Potato Salad
1 box pasta noodles of your choice. I like to use shells or elbows.
6 hard boiled eggs
3 stalks celery, diced
dill pickles, diced (optional)
2 teaspoons yellow mustard
1. Boil your pasta noodles according to package directions. While pasta is cooking, hard boil your eggs as well.
2. When the pasta is cooked to al dente, drain it, rinse it with cold water to stop the cooking process, and let cool.
3.Once your pasta and eggs are cooled off add the pasta to a large bowl. Chop your eggs into the size pieces you desire and add them and the celery and pickles.to the noodles.
4. I add roughly 1/4 cup of mayo, or enough to make the salad creamy. Add as much or as a little as you want-the same as making potato salad.
5. Add your mustard (you can omit the mustard if you like). I add about 1-2 teaspoons. Mix well and sprinkle with paprika, seasoned salt, and fresh ground pepper.
You can either serve immediately or chill for about an hour before serving. It also makes great leftovers.
*You can make this Gluten Free by using Gluten Free noodles.