Classic Macaroni Salad

Nothing like a good ole' American classic like a creamy macaroni salad. This sweet and tangy salad is a household favorite with my family. Take this to your friends cook out and I promise there will not be left overs.

Macaroni Salad

Makes 10 servings

Prep time: 30 minutes

Total time: 3 hours

Ingredients

16 oz box elbow noodles

1 cup mayonnaise

1/4 cup distilled white vinegar

2/3 cup white sugar

2 1/2 TBSP prepared yellow mustard

½ of a large red onion, small dice

2 stalks celery, small dice

¼ C grated carrot

3 dill pickles, seeded and small dice

3 hard boiled eggs, roughly chopped

Salt and black pepper to taste

• Bring a large pot of salted water to a boil. Add your elbow noodles and cook until Al Dente.

• In a large bowl add mayonnaise vinegar white sugar and mustard. Whisk together until combined.

• In a separate bowl add red onion,celery, carrots and dill pickles.

• Once noodles are cooked, drain and rinse with cold water until the noodles are cool to the touch.

• Add noodles to your mayonnaise dressing and combine. Add the onion mixture to your noodles and combine.

• Roughly chop three hard-boiled eggs and gently fold into your pasta salad. Salt and pepper to taste. Refrigerate for 2.5 hours, served cold.

Macaroni Salad

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