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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 30 |
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This is the best-tasting macaroni salad ever! When I fix a batch, I serve myself a portion right away because if I wait until I get to the table, I know it will be all gone.Judith Hunt, Goldsboro, North Carolina Ingredients:
2 packages (16 ounces each) elbow macaroni, cooked and drained |
8 medium carrots, chopped |
2 medium tart green apples, chopped |
2 medium green peppers, chopped |
2 small onions, chopped |
3 cups mayonnaise |
1/3 cup prepared mustard |
1/4 cup cider vinegar |
1/4 cup sugar |
2 teaspoons garlic salt |
2 teaspoons salt |
1 teaspoon pepper |
12 hard-cooked eggs, sliced |
1 teaspoon seafood seasoning |
Directions:
1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the mayonnaise, mustard, vinegar, sugar, garlic salt, salt and pepper. Pour over macaroni mixture; toss to coat.
2. Top with egg slices; sprinkle with seafood seasoning. Cover and refrigerate for at least 3 hours. Yield: 30-32 servings.
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