This recipe for Amish macaroni salad is a summertime cookout and picnic classic. The sugar lends a sweetness that acts as a nice counterpart to the vinegar.
1 1 lb. box elbow macaroni
4 hard boiled eggs, plus 2 hard boiled eggs for garnish (optional)
1/2 cup chopped onion
1/3 cup chopped celery
1/2 cup chopped red bell pepper
2 tablespoons pickle relish
2 cups Miracle Whip or mayonnaise
3 tablespoons yellow mustard
1/4 cup granulated sugar
2 teaspoons vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
Bring a pot of water to boil. Add macaroni and cook until al dente according to package directions. Drain and set aside to cool.
In a large bowl mix together 4 of the hard-boiled eggs, onion, celery, pepper, and relish.
In a small bowl stir together the salad dressing, mustard, sugar, vinegar, salt, and celery seed. Pour over the vegetable, and stir in macaroni until well blended.
Cover and chill for at least an hour before serving, preferably overnight. Slice last 2 hard boiled eggs and garnish.