I have to admit, when I was younger, I didn't like any kind of macaroni salad, potato salad or coleslaw. Weird, I know. Man, oh, man ... I had no idea what I was missing! In my much wiser adult years, I enjoy these salads ... especially in the summer. There's just something about a cold salad.
I have my preferences, doesn't everyone? My mom likes to make her potato salad with more of a mustard base, I prefer more of a mayonnaise base. This macaroni salad is a little on the sweet and tangy side. Again, my mom likes her macaroni salad a little bit different than me. Eh, to each their own is what I say!
However, this macaroni salad is perfect .... I swear, I could eat just the dressing by the spoonfuls. It's just that good! This is a nice salad for potlucks, baby showers, church functions, every "you name it" event you can think of.
Originally from allrecipes
Yield: 16 servings
16 ounces uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
1/2 cup white sugar
1/2 cup white vinegar
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, sweetened condensed milk, vinegar, salt and pepper. Add the cooked macaroni and toss gently.
Cover and refrigerate for at least 8 hours. Serve cold.
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