Prep 20 mins
Cook 15 mins
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Ida Unger. So many of the recipes in the cookbook didn't specify serving yield. So, I am guessing on it for this recipe. Let
- 1 lb macaroni, cooked and drained well
- 1 onion, diced
- 1 cup celery, diced
- 1 small carrot, grated
- 3 hard-boiled eggs, diced
- 6 tablespoons mayonnaise
- 4 tablespoons vinegar
- 1 teaspoon yellow mustard
- 3 drops yellow food coloring
- salt, to taste
- sugar, to suit taste
- Mix mayonnaise, vinegar, sugar, salt and mustard together.
- Add yellow food coloring to make it as yellow as you want.
- Add the macaroni, onion, celery, carrot and boiled eggs. Mix well.
Very good! I only made 1/2 lb macaroni but everything else was the same. (with using only 1/2 the pasta its a little soupy) I personally think it has to much vinegar but its still good. I also used healthy harvest whole grain pasta. Will make again. Thanks for posting. Made for 123 hit
This just didn't thrill me. For one thing, it needed WAY more mayo/vinegar/mustard than the recipe states. Otherwise, it would've been dry as a bone. I think most of us who have any cooking sense at all can do better on our own without a recipe than following this one!
Don't wait for a picnic to make this mararoni salad! Delicious- not overly dressed. I did add a fair amount of sugar, but I like my macaroni salad pretty sweet. I also added some black pepper. A half recipe made enough to serve 5. Thank you!