Classic American Macaroni Salad

• •2 cup elbow macaroni
• • for boiling pasta water
• •1 tablespoon, plus more to taste salt
• •1 cup mayonnaise
• •2 stalks celery, finely diced
• •0.3 cup red onion, finely diced
• •0.3 cup red bell pepper, finely diced
• •3 large hard-boiled eggs, chopped
• •1 tablespoon yellow mustard
• •1 tablespoon white vinegar
• •1 teaspoon granulated sugar
• •0.3 teaspoon black pepper, freshly ground
• •2 tablespoon, for garnish (optional) fresh parsley, chopped

Instructions

1. 1

   Cook the macaroni: Bring a large pot of salted water (about 1 tablespoon of salt) to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, usually 7-9 minutes. Do not overcook.

2. 2

   Drain and cool the macaroni: Once cooked, drain the macaroni thoroughly in a colander. Rinse under cold water to stop the cooking process and remove excess starch. This also helps prevent the pasta from sticking together. Drain very well, shaking the colander to remove as much water as possible. Set aside to cool completely.

3. 3

   Prepare the vegetables and eggs: While the macaroni cools, finely dice the celery, red onion, and red bell pepper. Chop the hard-boiled eggs into small pieces.

4. 4

   Make the dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, granulated sugar, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until smooth and well combined.

5. 5

   Combine ingredients: Add the cooled, drained macaroni, diced celery, red onion, red bell pepper, and chopped hard-boiled eggs to the bowl with the dressing. Gently fold all the ingredients together until everything is evenly coated in the dressing.

6. 6

   Chill the salad: Cover the bowl tightly with plastic wrap and refrigerate for at least 1-2 hours, or preferably longer (up to overnight), to allow the flavors to meld and develop. The longer it chills, the better it tastes.

7. 7

   Serve: Before serving, give the salad a good stir and taste. Adjust seasoning with additional salt, pepper, or a splash more vinegar or sugar if needed. Garnish with fresh chopped parsley, if desired. Serve cold.

Chef's Tips

• 💡Do not overcook the macaroni; it should be al dente, as it will soften further as it sits in the dressing.
• 💡Rinsing the pasta in cold water is crucial for macaroni salad. It stops cooking, prevents sticking, and ensures the salad is cold when mixed.
• 💡For best flavor, make the salad at least a few hours in advance, or even the day before, to allow the ingredients to marry.
• 💡If the salad seems a bit dry after chilling, you can stir in an extra tablespoon or two of mayonnaise to restore its creamy consistency.
• 💡Finely dicing the vegetables ensures that every bite has a good mix of flavors and textures.