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Pennsylvania Dutch Macaroni Salad

Pennsylvania Dutch Macaroni Salad

  • 12 oz. elbow macaroni
  • 3 hard boiled eggs, chopped
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 3/4 cup Miracle Whip® salad dressing or mayonnaise
  • 2 T. prepared yellow mustard
  • 1/4 cup apple cider vinegar
  • 1/3 cup sugar
  • 1 tsp. salt

Preparation -
Cook the macaroni according to package directions. Drain, rinse with cool water and set aside. Mix the chopped hard boiled eggs, chopped celery, and chopped onion together in a large bowl. Add the cooked, drained macaroni and toss to mix the ingredients together well. In a small bowl, whisk the Miracle Whip or mayo with the mustard, vinegar, sugar and salt. Pour the dressing mixture over the macaroni mixture and stir to mix well. For best taste, refrigerate for at least 2 hours before serving.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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