Mom’s Macaroni Salad

 

No summer picnic is complete without these two family favorites, Granny’s baked beans and mom’s macaroni salad. A few weeks ago I shared with you granny’s baked bean recipe, today I am going to share mom’s macaroni salad recipe. Bring these two sides to your next family picnic and they are sure to become your family favorites as well.  🙂

 

 

Ingredients:

1 – 1 pound box elbow macaroni (cook according to package for al dente pasta)

5 – hard boiled eggs

2 – celery stalks

1 – carrot or 1 handful of baby carrots

1/2 – lg. onion

10 – Sm. stuffed green olives

1/4 – C. diced pickles. Dill, or sweet, which ever you prefer

1 – C. sugar

1/2 – C. Apple Cider Vinegar

1 – 30 oz jar of mayo

1 – Tbsp. mustard

1 – C. milk

Salt & Pepper to taste

paprika for garnish (optional)

 

Directions:

First hard boil eggs, drain, rinse, sit in cold water while preparing the egg salad to allow time for eggs to chill (do not peel). Next, cook noodles according to package for al dente, drain and set aside. Now chop all veggies (celery, carrot, onion, olives & pickles) set aside. In a large mixing bowl add 1 cup sugar, 1/2 cup apple cider vinegar and whisk. Then add the mayo and mustard and whisk again. Add 1 cup of milk and whisk. Now add cooked macaroni to the mixture and stir. Next peel hard boiled eggs ( to make dish pretty,  set one egg aside for garnish; if you do not wish to do this just chop 5 th egg as well), chop 4 of them, leaving one egg to slice for garnish at the end. Throw Chopped veggies in macaroni mixture,  mix well. Next add chopped hard boiled eggs in macaroni mixture, mix well. Mixture will be runny, add salt and pepper to taste. Place in fridge over night or 4-5 hours before serving. Take out of fridge, add sliced hard boiled egg and paprika for garnish.