I got this recipe from an email list a few years ago. I think this makes the best macaroni salad. This is my favorite macaroni salad recipe for everyday eating, and for cookouts. It makes a lot, so if you don’t need that much, the recipe is easy to cut in half.
Macaroni Salad Recipe
2 1/2 cups elbow macaroni – uncooked (equals about 6 cups cooked)
4 tablespoons pickle relish
4 tablespoons white vinegar
4 tablespoons sugar
1 1/2 teaspoons salt
3 -4 hard boiled eggs
1 1/2 cups mayonnaise
1 carrot (medium sized, about 1 cup) shredded
To hard boil eggs, place eggs in a pan and cover with cold water. Cook over medium heat until it comes to a boil. Remove from heat, and let sit for 20 minutes. Cool eggs by placing them in cold water.
Cook macaroni according to package directions. Drain and cool.
Chop eggs, place them in a large bowl with macaroni, add the shredded carrots.
Mix together the pickle relish, white vinegar, white sugar, and salt. Add this to the macaroni, along with the mayonnaise and mix thoroughly.
Refrigerate for at least an hour before serving.