4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
1/8th cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)
3 hard boiled eggs, chopped

Preparation metho

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, eggs, celery, green pepper, carrot, pimentos (optional) and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight. –From Allrecipes (Lowered sugar from 2/3 cup to 1/8 and added hard boiled eggs).

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