- 3 cups elbow macaroni
- 1 1/2 cups mayonnaise
- 1/3 large onion, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons prepared yellow mustard
- 2 teaspoons rice vinegar
- 1 teaspoon white sugar, or more to taste
- 3/4 teaspoon celery seed
- 1/2 teaspoon salt
- 3 hard-cooked eggs, chopped
- 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.
03/09/2017
recipepes.com
Magnificent Macaroni Salad, recipe
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455 calories
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