Classic Macaroni Salad
3/4 c. mayonnaise
2 Tbsp. cider vinegar
1 Tbsp. prepared mustard
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
8 oz. elbow macaroni (1.75 cups)
1 cup sliced celery
1 cup chopped red pepper
1/4 cup chopped onion
Any true-blue American picnic needs a straight up macaroni salad. Put it next to the potato salad, grab yourself a hot dog, and watch it disappear!
Cook elbows according to package directions. Drain in a colander, then rinse with cold water. Set aside.
In a large bowl, combine the first six ingredients: mayonnaise, cider vinegar, mustard, sugar, salt, and pepper.
Add elbows, celery, red pepper and onion; toss to coat with the mayonnaise mixture. Cover, chill 1 hour to blend flavors. Then it's off to the picnic. Enjoy! -Diana
Tuna Macaroni Salad: With the elbows, add one 6-oz. can of tuna, drained and flaked.
Shrimp Macaroni Salad: With the elbows, add 1/2 lb. cooked, cleaned small shrimp.
Submitted by Diana Bogue
Contributed on: and modified on Thursday January 31st, 2008