Joey's Macaroni Salad
I think we all liked this, but my stepson could've probably eaten it by the gallon. :)
Credit: El Medico Loco
2 cups uncooked elbow macaroni
4 hard-cooked eggs, chopped
1 small sweet onion, such as Vidalia, chopped
3 stalks celery, chopped
1 medium red bell pepper, seeded and chopped
2 TBSP dill pickle relish
2 cups mayonnaise (we prefer Duke's but any creamy mayo or salad dressing will be fine)
3 TBSP prepared yellow ball-park style mustard
1/2 cup white sugar*
2 1/4 tsp apple cider vinegar
1/4 tsp salt
Optional: 3/4 teaspoon celery seed
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the mayonnaise, mustard, white sugar, vinegar, salt and celery seed. Pour half of the mayo mixture over the vegetables, and stir in macaroni until well blended. Reserve the remaining half in the fridge. Cover and chill macaroni overnight. Prior to serving, add as much as is needed of the reserved mayo mixture.
* Can be reduced to 1/4 cup if you like it less sweet.
Credit: El Medico Loco
2 cups uncooked elbow macaroni
4 hard-cooked eggs, chopped
1 small sweet onion, such as Vidalia, chopped
3 stalks celery, chopped
1 medium red bell pepper, seeded and chopped
2 TBSP dill pickle relish
2 cups mayonnaise (we prefer Duke's but any creamy mayo or salad dressing will be fine)
3 TBSP prepared yellow ball-park style mustard
1/2 cup white sugar*
2 1/4 tsp apple cider vinegar
1/4 tsp salt
Optional: 3/4 teaspoon celery seed
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the mayonnaise, mustard, white sugar, vinegar, salt and celery seed. Pour half of the mayo mixture over the vegetables, and stir in macaroni until well blended. Reserve the remaining half in the fridge. Cover and chill macaroni overnight. Prior to serving, add as much as is needed of the reserved mayo mixture.
* Can be reduced to 1/4 cup if you like it less sweet.