2 c uncooked macaroni
1 small onion, chopped
3 stalks celery, chopped
3 hard boiled eggs, chopped
1 small red bell pepper, seeded and chopped
1 small carrot, shredded
2 T dill pickle relish
2 c mayonnaise
2 1/4 t white vinegar
sugar to taste (1/4–3/4 cup)
3 T prepared yellow mustard
1/4 t salt
3/4 t celery seed
Cook macaroni until tender. Rinse under cold water, drain and cool.
In a bowl, stir together macaroni, onion, celery, eggs, red pepper, carrot and relish.
In a small bowl, stir together the mayonnaise, vinegar, sugar, mustard, salt and celery seed.
Pour the dressing over the salad and stir until well blended. Cover and chill in the refrigerator for at least 2 hours before serving.
