A Note from Miss Kay■ Makes 10 to 12 servings
16 ounces elbow macaroni (4 cups)
11/2 cups mayonnaise
1/4 cup distilled white vinegar
1 teaspoon mustard powder, such as Coleman’s
1 tablespoon sugar
2 teaspoons salt, or to taste
1/2 teaspoon black pepper
1 medium onion, finely chopped (about 2 cups)
2 celery stalks, thinly sliced (about 1 cup)
1 green bell pepper, chopped (about 1 cup)
1 yellow, orange, or red bell pepper, chopped (about 1 cup)
1 large carrot, finely chopped or grated (about 1/2 cup)
1. In a large pot of boiling salted water, cook the macaroni according to package directions. Drain and pour into a large bowl.
2. In a small bowl, stir together the mayonnaise, vinegar, mustard powder, sugar, salt, and pepper. Pour over the warm macaroni and stir to coat. Cool to room temperature, stirring occasionally.
3. Stir in the onion, celery, green bell pepper, yellow bell pepper, and carrot. Cover and refrigerate until chilled, at least 4 hours and preferably overnight. Just before serving, stir well and check the seasoning.
A Note from Miss Kay
This is the perfect dish for a picnic or family reunion. It can be done ahead of time, giving you plenty of time to do other things before the celebration.