2 c uncooked elbow macaroni
Cook macaroni in lightly salted water until tender. Rinse under cold water, drain and cool.
1 small onion, chopped
3 stalks celery, chopped
3 hard-cooked eggs, chopped
1 small red bell pepper, seeded and chopped
1 small carrot, shredded
2 T dill pickle relish
In a bowl, combine all ingredients; stir.
2 c mayonnaise
¼ t white vinegar
1/3 – 3/4 c sugar to taste
3 T prepared yellow mustard
¼ t salt
¾ t celery seed
In a small bowl, combine dressing ingredients, mix well. Pour dressing over salad and stir until blended. Cover and place in refrigerator for at least 1 hour before serving.
