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Picnic Macaroni Salad Recipe

This is the best-tasting macaroni salad ever! When I fix a batch, I serve myself a portion right away because if I wait until I get to the table, I know it will be all gone.—Judith Hunt, Goldsboro, North Carolina

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Picnic Macaroni Salad Recipe

Prep: 15 min. + chilling

Yield: 30-32 Servings

15 15

Ingredients

2 packages (16 ounces each) elbow macaroni, cooked and drained
8 medium carrots, chopped
2 medium tart green apples, chopped
2 medium green peppers, chopped
2 small onions, chopped
3 cups mayonnaise
1/3 cup prepared mustard
1/4 cup cider vinegar
1/4 cup sugar
2 teaspoons garlic salt
2 teaspoons salt
1 teaspoon pepper
12 hard-cooked eggs, sliced
1 teaspoon seafood seasoning

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the mayonnaise, mustard, vinegar, sugar, garlic salt, salt and pepper. Pour over macaroni mixture; toss to coat.
Top with egg slices; sprinkle with seafood seasoning. Cover and refrigerate for at least 3 hours. Yield: 30-32 servings.

Nutritional Facts 1 serving (1 cup) equals 223 calories, 19 g fat (3 g saturated fat), 87 mg cholesterol, 451 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Picnic Macaroni Salad in Taste of Home August/September 2001, p54