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Macaroni Salad Yield: 5 servings
1 c Hellman's real mayo. 8 oz cooked elbow macaroni, drained 2 tb vinegar 1 c sliced celery 1 tb prepared mustard 1 c chopped green or red pepper 1 ts sugar 1 ts salt 1/4 c chopped onion 1/4 ts pepper
In a large bowl, stir mayonnaise, vinegar, mustard, sugar, salt, and Pepper until smooth. Add macaroni, celery, green pepper, and onion; toss to coat well. Cover. Refrigerate at least two hours to blend flavors. Makes five cups.
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