5 July, 2019
Linda’s Summer Macaroni Salad
Serves: 8 – 10
4 cups uncooked elbow macaroni (a 1 pound box)
1 cup Hellman’s mayonnaise
¼ cup white vinegar
½ cup sugar
2 ½ Tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
2 stalks celery, chopped
6-10 radishes, sliced into thin coins
1 small cucumber, peeled and sliced into coins
1 package, 10 ounces, cherry tomatoes (about 24 cherry tomatoes), cut into halves
2 large eggs, hardboiled and chilled
On the day before serving, cook the macaroni according to package directions until al dente – about 8 minutes.
Don’t overcook – it will continue getting tender after cooking. Drain and rinse with cool water. Set aside.
In a large bowl add all the remaining ingredients EXCEPT the cherry tomatoes and the eggs, and stir with a spoon until well mixed. Add the macaroni and stir well. Cover and place in the refrigerator overnight.
Right before serving, remove the salad mixture from the refrigerator and stir. Add the cherry tomatoes and stir gently. Peel and slice the hardboiled eggs and arrange the over the top of the salad, and then serve.
If you cannot prepare this on the day before serving, it needs at least 4 hours in the refrigerator before serving. But overnight is best.
If you don’t have white vinegar, you can use apple cider vinegar. I’ve made it both ways and the difference is not noticeable.
This makes a large batch, perfect for a family picnic or covered dish outing. It halves well if you don’t need so many servings.