Basic Macaroni Salad – elbow macaroni, green pepper, onion, celery, mayonnaise, yellow mustard, and white vinegar give this dish lots of flavor that is sure to be a hit at your summer BBQ!
Today, I got nothin’…
Tomorrow though. Haha!!
No, I’m kidding. I won’t talk your ear off, I’ll just talk a wee little bit. 😉
Today I have a Basic Macaroni Salad for you. I’ve been making this recipe for years. I got it from my New Doubleday Cookbook, p. 635; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Bantam Doubleday Dell Publishing Group, Inc., an imprint of Random House, Inc.; ISBN 0-385-19577-X.
You can find it here on Amazon!
- 1 lb. elbow macaroni
- 1 green pepper cored, seeded and chopped (about 3/4 cup)
- 1 1/2 cups chopped celery
- 3/4 cup chopped onion
- 1 3/4 cup mayonnaise
- 3 tablespoons white vinegar
- 1 tablespoon bottled yellow mustard
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
Prepare the elbow macaroni according to manufacturer's directions.
Drain and set aside to cool.
In a large mixing bowl, combine all ingredients.
Mix well until thoroughly combined.
Refrigerate for at least two hours before serving.
I rate everything I make on a scale of 1 -4 with 4 being the best and this Basic Macaroni Salad earned 4 rolling pins!
It’s always a winner whenever I make it and never takes too long to disappear.
I also love taking it to pot lucks as well. Every gathering needs a macaroni salad, right?
If you like this, then you’re sure to love…
Southern Style Macaroni Salad ~ The Slow Roasted Italian
Hawaiin Macaroni Salad – Mirlandra’s Kitchen
I give you BIG baking hugs and muffins!!
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