Kinda Amish Macaroni Salad
Ready In: 40 mins
Serves: 20
Ingredients
- 2 cups mayonnaise
- 1⁄4 cup distilled white vinegar
- 1⁄2 cup sugar
- 2 tablespoons prepared yellow mustard (no other kind will taste right!)
- 1 lb elbow macaroni
- 1⁄2 cup celery, chopped fine
- 1⁄2 cup carrot, chopped fine
- 1⁄4 cup onion, chopped fine
- 8 -10 hardboiled egg, diced (big chunks are okay by me, but chop them small if you like)
- paprika or parsley (optional)
Directions
- Combine mayonnaise, vinegar, sugar and mustard; Chill in refrigerator until needed.
- Cook macaroni as directed on package, just until tender; drain and cool.
- Combine macaroni with celery, carrots, onions and eggs.
- Pour mayonnaise mixture over all and stir to mix well.
- Refrigerate overnight in tightly sealed container.
- It may seem a bit wet at first, but after it chills overnight, it's just right.
- There's no salt in this recipe-- if you must, add 1/2 teaspoon to the mayonnaise mixture.
- We're not sodium restricted and we like it just fine without.
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