The F.U.N. Place Recipe Box Archives

Philly Enquirer Macaroni Salad

1 cup Hellman's Real Mayo
8 oz Cooked elbow macaroni, drained
2 tbsp Vinegar
1 cup Sliced celery
1 tbsp Prepared mustard
1 cup Chopped green or red pepper
1 tsp Sugar
1 tsp Salt
1/4 cup Chopped onion
1/4 tsp Pepper

In large bowl, stir mayonnaise, vinegar, mustard, sugar, salt and pepper until smooth.
Add macaroni, celery, peppers and onion; toss to coat well.
Cover and refrigerate at least 2 hours to blend flavors.
Makes 5 cups

Posted by Homebound on April 29, 1998

Back to The F.U.N. Place