Seth’s Favorite Macaroni Salad
Read my review of this recipe.
Ingredients:
- 2 cups uncooked macaroni
- 4 hard boiled eggs, chopped
- 1 small onion, grated
- 3 celery stalks, finely diced
- 1/4 cup relish
- 2 tablespoons mustard
- 1/2 cup sugar (or less according to taste)
- 3 tablespoons vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Miracle Whip
Directions:
Cook pasta to “al dente” in salted water according to package directions. Drain. Add the remaining ingredients to a large bowl, and once cool, add the pasta. Mix carefully to combine. Refrigerator at least 4 hours before serving, best if left overnight.
Serves 8.
Nutrition:
Substitutions:
Recipe courtesy of Sharon Gibbons.