Worlds Best Macaroni Salad

2009' Bradford School Recipe Book

1 1/2 lb. Box Elbow Macaroni
1/2 Bunch Green Onions - chopped
1/2 tsp. Salt (or more to taste)
1/2 each Red, Green, Orange, and Yellow Peppers. (total 2 whole peppers)chopped.
2 tsp. (heaping) Dijon mustard
1 1/2 Cup Hellman's Mayonnaise
Celery Salt to taste
Black Pepper to taste

Directions: Cook Macaroni in salted water. Drain noodles. While noodles are still hot, mix mustard and mayonnaise in large bowl. Mixture should be wet, but not creamy. Stir in onions, peppers, and salt. Mix well. Taste for salt and mayonnaise content. Add more if needed. Coat top of salad with a sprinkle of celery salt and black pepper, stir in. Cover and refrigerate a few hours to allow onion and pepper flavors to permeate. Serve cold.