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 carrots, chopped fine
1/4 cup onions, 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.
Servings: 20
Time preparation: 30 min.
Time total: 40 min.