Description
Classic macaroni salad with mayonnaise, celery, and egg. From Olivia at Flavors.
Ingredients
Scale
- 1 pound (454g) elbow macaroni
- 1 cup (240g) mayonnaise
- 2 tablespoons (30ml) apple cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon kosher salt, plus more for the pot
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 3 celery stalks, diced
- 1/4 cup minced red onion
- 3 hard-boiled eggs, chopped
- 1/4 cup diced pickles or pickle relish (optional)
- Paprika, for the top
Instructions
- Boil the elbows in salted water until just tender. Drain. Rinse briefly under cold water so they stop cooking. Drain well.
- Whisk mayonnaise, vinegar, mustard, salt, pepper, and sugar.
- Toss pasta with celery, onion, eggs, pickles, and dressing. It will look loose; the pasta drinks it in the fridge.
- Chill at least 2 hours. Stir, taste salt, dust paprika.
Notes
If it looks tight after chilling, stir in 2 tablespoons mayo. Make it the morning of, not a week ahead.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: American