Now that we've had a few warm spring days, I am obsessed with
having dinner out on my deck as frequently as possible. We love
grilling all types of meat, from whole chickens to simple burgers,
but one of my favorite sides to accompany the main course is
Macaroni Salad. I came up with this recipe last year, after
bemoaning the fact that I could never find a Macaroni Salad that I
liked. They were either too gloppy or too sweet or both gloppy and
sweet at the same time (ew). This one has a nice amount of
vegetables and is beloved by both adults AND kids in the house.
Foodmomiac's Macaroni Salad
1 box elbow macaroni
1 cup mayonnaise
1/4 apple cider vinegar
1/4 cup turbinado sugar
2-1/2 tablespoons yellow mustard
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 sweet white onion, cut into 3-4 big chunks
2 stalks celery, cut into 3-4 big chunks
2 carrots, cut into 3-4 big chunks (you can use a handful of baby
carrots if that's all you have on hand)
3 hard boiled eggs, diced
2 dill pickles, diced
Cook macaroni for eight minutes. Drain, rinse in cold water and
Mix together the mayo, vinegar, sugar, mustard, salt and pepper
in a large bowl.
In a food processor, mince the onion, celery and carrots. (You
can also just dice these finely on your own, but the food processor
does a great job and is super fast.)
Add the veggies to the sauce in the bowl, along with the
macaroni, eggs and pickles. Mix to combine, cover, and refrigerate
for at least two hours (overnight is fine, and probably
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