Classic Macaroni Salad

re1· Uncooked elbow macaroni 4 cups
· Mayonnaise 1 cup
· White vinegar 1/4 cup
· White sugar 2/3 cup
· Prepared yellow mustard 2 1/2 tablespoons
· Salt 1 1/2 teaspoons
· Ground black pepper 1/2 teaspoon
· Onion, chopped 1 large
· Celery, chopped 2 stalks
· Green bell pepper, seeded and chopped 1
· Grated carrot (optional) 1/4 cup
· Chopped pimento peppers (optional) 2 tablespoons

Method
1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

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