Reser's Macaroni Salad (Copycat)

• MACARONI↗
• uncooked large elbow macaroni↗1 lb
• VEGETABLES
• finely chopped sweet pickle2⁄3 cup
• finely diced celery heart1⁄2 cup
• minced red bell pepper1⁄3 cup
• reconstituted onions↗4 teaspoons
• DRESSING
• extra thick real mayonnaise↗3 cups
• confectioners' sugar↗2 tablespoons
• prepared yellow mustard↗4 teaspoons
• mustard powder1⁄2 tablespoon
• iodized salt↗1 1⁄4 teaspoons
• onion powder↗1 teaspoon
• white pepper1 teaspoon
• tablespoons sweet pickle juice↗3
• tablespoons distilled white vinegar↗1 1⁄2

Step-by-step instructions

1. 1

   RECONSTITUTE 4 teaspoons minced onion flakes in enough very hot water to cover and saturate completely.

2. 2

   PREP remaining vegetables to specifications.

3. 3

   COOK large elbow macaroni according to package directions in moderately salted water, less 2 minutes until al dente (firm to the bite); DRAIN in a large colander placed in sink; RINSE with cold water and allow to drain again.

4. 4

   INTO a large bowl with an (accompanying cover or lid), add the dressing ingredients EXCEPT for the sweet pickle juice and white vinegar). Note: drain excess water from onions before adding).

5. 5

   WHISK mixture well then gently fold in vegetables until just blended.

6. 6

   GENTLY fold in drained macaroni until well-blended.

7. 7

   COMBINE the sweet pickle juice with vinegar then sprinkle over salad.

8. 8

   FOLD mixture gently until creamy, without over-mixing.

9. 9

   COVER and refrigerate for at least 2 hours.

10. 10

    SERVE and enjoy.