The dressing for this Amish-style macaroni and chopped egg salad is
flavored with mustard, vinegar, sugar, and celery seed.
-2 cups uncooked elbow macaroni
-3 hard-cooked eggs, chopped
-1/4 cup onion, choopped
-1/4 cup celery, chopped
-1 small red bell pepper, seeded and chopped
-2 tablespoons dill pickle relish
-2 cups of Mayonnaise or Miracle Whip
-3 tablespoons prepared yellow mustard
-2 1/4 teaspoons white vinegar
-3/4 cup white sugar
-3/4 teaspoon celery seed
-1/4 teaspoon salt
Cook the macaroni according to the package directions, and rinse
with cold water to stop the cooking process. In a large bowl,
mix the eggs, onion, celery, red pepper, and
pickle relish. In a smaller bowl, mix the mayonnaise, mustard,
sugar, white vinegar, salt and celery seed to make the salad dressing.
Pour the dressing over the chopped eggs and vegetables, and gently
mix in the macaroni. Cover and chill for at least 1 hour.