Confession: I’m a macaroni salad snob. I can’t stand the super sweet stuff you get in grocery store delis or restaurants. Give me a classic, less sweet mac salad peppered with onions, celery, and pickles any day of the week.

This is a very simple recipe. The beautiful thing about this recipe is that you can add or replace anything you like. My husband loves roasted red peppers from a jar in his macaroni salad (I hate it) and lots of people like to add bell pepper to macaroni salads. Don’t like onions or pickles? Leave them out.

Make this one for your next camping trip or summer BBQ. It’s a goodie.

INGREDIENTS:
8 oz elbow macaroni
1 cup Best Foods (Hellman’s) Mayo (I’m also a mayo snob)
2 tablespoons seasoned rice vinegar
1 tablespoon dijon mustard
1 teaspoon granulated sugar
1 teaspoon salt
1/4 teaspoon pepper
1 cup celery, diced small
1/2 cup diced onion
1 cup diced ham
6 hardboiled eggs, chopped
1/2 cup cheddar cheese, cubed small
1 cup dill pickles, diced small

DIRECTIONS:
Cook macaroni according to package directions; drain and rinse with cold water until completely cool.

Combine mayonnaise, vinegar, mustard, sugar, salt and pepper in large bowl. Stir in macaroni, celery, ham, chopped eggs, cheese, pickles and onion. Chill for at least an hour before serving.