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Macaroni Salad Recipe

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This recipe for Macaroni Salad, by , is from Carroll's Group Home Fall Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
12 cups elbow macaroni
6 cups mayonnaise
1-1/4 large onion, minced
1 cup chopped fresh parsley
1/2 cup prepared yellow mustard

2 tablespoons and 2 teaspoons rice vinegar
1 tablespoon and 1 teaspoon white sugar, or more to taste
1 tablespoon celery seed
2 teaspoons salt
12 hard-cooked eggs, chopped

Directions:
Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

Rinse macaroni in cold water until cool; drain.

Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat.

Chill in refrigerate for 30 minutes before serving.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
1 hour

 

 

 

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