Things You'll Need:
- 4 cups uncooked elbow macaroni
- 3 eggs
- 1 onion
- 1/2 red bell pepper
- 1/2 green pepper
- 1/2 yellow pepper
- 3 celery stalks
- 1 1/2 cups of mayonnaise
- 2 1/2 tablespoons prepared yellow mustard
- 2 teaspoons white vinegar
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
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Step 1
Bring a large pot of salted water to a boil. Add the elbow macaroni, stirring occasionally. Cook for approximately 10 minutes or until macaroni is tender. Drain when finished and set aside to cool.
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Step 2
Boil a medium sized pot of water and carefully add three eggs to the pot. Boil the eggs for approximately 12 minutes. Run cold water over the eggs to cool. Crack and peel the shells off of the eggs, dice them and place in a large bowl.
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Step 3
Prepare the vegetables while the macaroni and eggs are boiling. Dice the celery, onion and peppers, and place all diced vegetables in the large bowl with the eggs. Make sure to remove the seeds from the peppers before chopping.
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Step 4
Mix the mayonnaise, mustard, white vinegar, sugar, salt and pepper into a separate, small bowl.
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Step 5
Stir the mayonnaise mixture in with the vegetables and eggs. Pour the macaroni in and mix all of the ingredients together until they are thoroughly blended.
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Step 6
Cover up the macaroni salad and cool it in the refrigerator for at least two hours before serving.
