1 teaspoon dried dill weed (or 1 Tablespoon or more fresh dill, to taste)
Salad Ingredients:
1 package (about 6-7 ounces) shell macaroni
2 cups julienne strips cooked ham
1 cup chopped celery
½ cup finely chopped onion
3 hard-cooked eggs, chopped
2 Tablespoons sweet pickle relish
½ teaspoon salt, or to taste (depends on saltiness of ham; taste first and add salt accordingly)
Instructions
For Dressing: Measure flour, sugar, mustard, and salt into small saucepan. Mix egg yolk and buttermilk; stir into flour mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in remaining dressing ingredients. Place in container, cover and refrigerate while preparing salad.
For Salad: Cook macaroni according to package directions. Drain; rinse with cold water. Place in large serving bowl. All all remaining salad ingredients and mix gently. Stir in chilled dressing and toss to coat. Cover and refrigerate at least 3 hours. Serves 6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-july-1974/