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
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