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Sweet and Tangy Amish Macaroni Salad
Ingredients
  • 1 pound elbow macaroni, cooked al dente, according to package directions
  • 2 ½ cups mayonnaise
  • 2 TBSP granulated sugar
  • ½ cup liquid brine from the jar of bread and butter style pickles
  • ¼ cup apple cider vinegar
  • 1 tsp. celery salt
  • kosher salt, to taste
  • fresh ground black pepper, to taste
  • 2 TBSP yellow mustard
  • 1 cup chopped bread and butter pickles
  • 3 ribs of celery, thinly sliced (about a cup)
  •  
  • 1 cup diced onion
  • 1 large raw carrot, peeled and grated
  •  
  • 2 to 3 hard boiled eggs, chopped
  • ½ cup finely diced red bell pepper (optional)
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