Amish Macaroni Salad

I love macaroni salad...well, there is one macaroni salad I always loved. It was at a local pizza place that is unfortunately closed and has been for quite a few years now. I know they bought it but I don't know where from. When I got the salad bar the only thing I put in it was macaroni salad and maybe a few spiced apple rings. Anyway, I've tried macaroni salad from different places and different brands. None have ever lived up to that pizza place. This one comes really close. I found it at Chocolate Moosey's blog

I've made it twice so far with a couple of changes. The first time I only used two hard boiled eggs because when I was chopping them, three looked like it would be way too many. I only used celery not green pepper and I cut back on the sugar. The second time I skipped the eggs completely, it didn't make a big difference but I think I prefer it with out the eggs. I also increased the amount of dressing by half it didn't make a big difference so I would stick with the original amount. Normally I have a problem with the sauce being absorbed into the pasta too much but I didn't have too much of a problem this time. That could be because I let the pasta cool completely or maybe because I rinsed the pasta with cool water. It did get a little thick but a couple of drops of milk stirred in before serving smoothed it back out.

Here's the recipe as found in Chocolate Moosey's blog

Amish Macaroni Salad
1/2 lb. elbow macaroni (I just guessed)
1/4 cup chopped celery or green pepper (or both)
1/4 cup grated carrots
2 Tbsp chopped white onion
3 hard-boiled eggs, chopped (yolks optional)
Paprika
1 cup mayo
2 Tbsp vinegar
1/4 cup sugar (you can cut back to 2 Tbsp if needed)
1 Tbsp yellow mustard

1. Cook macaroni as directed. Drain and let cool.
2. After the macaroni cools, mix with celery, green pepper, carrots, onion, and eggs.
3. In a small bowl, combine mayo, vinegar, sugar, and mustard. Fold into macaroni mixture. Sprinkle the top with paprika and stir a couple of times to mix it in. Cover and let chill at least 2 hours, although overnight is best.