Magnificent Macaroni Salad

 3 cups elbow macaroni

1 1/2 cups mayonnaise

1/3 large onion, minced

1/4 cu chopped fresh parsley

2 Tbsp prepared yellow mustard

2 tsp rice vinegar

1 tsp white sugar, or more to taste

3/4 tsp celery seed 

1/2 tsp salt

3 hard-boiled eggs, chopped

1.  Bring a large pot  of lightly salted water to a boil.  Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

2.  Rinse macaroni in cool water until cool; drain.

3.  Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat. 

4.  Chill in refrigerator for 30 minutes before serving.

 

*  Can add bacon, crab, shrimp, ham to the macaroni salad 

Serves 6