Ingredients
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2 cups mayonnaise
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1/4 cup distilled white vinegar
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1/2 cup sugar
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2 tablespoons prepared yellow mustard (no other kind will taste right!)
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1 lb elbow macaroni
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1/2 cup celery, chopped fine
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1/4 cup onion, chopped fine
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paprika or parsley
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1/2 cup carrot, chopped fine
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8 -10 hardboiled egg, diced (big chunks are okay by me, but chop them small if you like)
Instructions
- 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.