Ingredients
Scale
- 1 pound macaroni, uncooked elbow
- 1 cup hellman's mayonnaise
- ¼ cup white vinegar
- ⅔ cup white sugar
- 2½ tablespoons yellow mustard
- 2 teaspoons all purpose seasoning
- 1 onion, finely diced
- 2 stalks celery, finely diced
- 1 green bell pepper, seeded and finely diced
- ¼ cup carrot, grated
- 1 teaspoon celery seed
- 4 hard boiled eggs, chopped
Instructions
- Bring a large pot of salted water to a boil.
- Add the macaroni and cook until tender, about 8 minutes.
- Rinse the cooked macaroni under cold water and drain well.
- In a large bowl, combine mayonnaise, vinegar, sugar, yellow mustard, and seasoning blend.
- Add in prepared onion, celery, green bell pepper, grated carrot, and celery seed along with the macaroni.
- Gently fold in the chopped hard boiled eggs.
- Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
For best flavor, prepare a day in advance to let the ingredients meld together.
Adjust the sweetness by adding more or less sugar as desired.
Feel free to customize with your choice of veggies or add-ins.
Nutrition
- Serving Size: 1/10 of salad
- Calories: 392
- Sugar: 11g
- Sodium: 633mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 71mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.