MY MOM'S MACARONI SALAD (ate this all the time growing up – and still eat it all the time at every cookout we have)
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.)
-sliced radishes, 4 or 5 large
-cucumber, cut long ways, seeds removed, and sliced
-1 yellow pepper, chopped
-1 tomato, chopped (you can use any type of tomato i.e., Roma, grape, etc. If using grape still cut in half so tomato juice flavors salad)
-1 med-large carrot ribbons or just sliced carrots
-2 hard boiled eggs, grated (a must for this salad)
(I do usually end up adding more cucumbers and tomatoes - at least one of each)
DRESSING
1 cup Miracle Whip
1 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 with everything else if needed. Serves 8-10
Warning – if you try to change this recipe by not using 1/2 mayo and 1/2 miracle whip my mother will haunt you for the rest of your life!!!!!
(German potato salad is my absolute favorite - I would still have to make it
)
There are lots of recipes out there for slaw with a vinegar dressing versus a mayo dressing. I have one that uses the same sauce I use for my pork bbq sandwiches.