MOM'S MACARONI SALAD
8 oz. box elbow macaroni (cooked, drained, and cooled. This is one time I rinse the macaroni well or you have to double the dressing and entire salad is too dry. I also use the very small macaroni you can find in the Mexican section)
-sliced radishes, 4 or 5 large
-cucumber, cut long ways, seeds removed, and sliced
-1 yellow pepper, chopped
-1 tomato, chopped (do this ahead of time do let juices develop - this lends a great flavor to the salad)
-1 med-large carrot - ribbons or just sliced carrots
-2 hard boiled eggs, grated (a must for this salad)
1/2 cup Miracle Whip
1/2 cup mayonnaise
1 TBS apple cider vinegar
1 TBS sugar
s & p to taste (heavy on the pepper)
Mix all dressing ingredients first. Add veggies to macaroni and then mix most of dressing with everything. Refrigerate for about 1 hour to let flavors blend. Not totally necessary but it does help. Right before serving mix rest of dressing in if too dry. The better you rinse your macaroni the less dressing you will need.
**Just a little note from me - my son likes this with just cucumbers and egg - I go heavy on tomatoes and cucumbers - the only requirement :) is that you use 1/2 mayo and 1/2 salad dressing - if you don't my mom will HAUNT you forever!!!!!!
This is sooooo good with grilled burgers - you won't ever make them again without this side dish!