Amish Macaroni Salad



  • 8 oz elbow macaroni 
  • 1/2 c carrot, diced 
  • 2 hard-boiled eggs, chopped 
  • 1 c mayonnaise 
  • 2 tbsp sugar 
  • 1 tsp vinegar 
  • 1/2 tsp mustard
  • Salt, to taste
  • Freshly ground black pepper, to taste 


Cook the elbow macaroni according to package instructions.  Drain and set aside to cool.

Meanwhile, make the dressing.  In a large bowl, whisk together the mayonnaise, sugar, vinegar and mustard.

Stir the carrot and egg into the dressing.

Add the cooled macaroni to the dressing and stir to combine.  Season with salt and pepper. 

Cover and chill for at least 2 hours before serving.