Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water for boiling
  • 1 tablespoon (15ml) salt
  • 1 cup (240ml) mayonnaise (full-fat preferred for flavor)
  • 1/4 cup (60ml) yellow mustard
  • 2 tablespoons (30ml) apple cider vinegar
  • 2 tablespoons (30ml) granulated sugar
  • 1 teaspoon (5ml) celery seed
  • 1/2 teaspoon (2.5ml) black pepper, freshly ground
  • 1/4 teaspoon (1.25ml) salt (adjust to taste)
  • 1 cup (120g) celery, finely diced
  • 1/2 cup (60g) red onion, finely diced
  • 1/2 cup (60g) sweet pickle relish
  • 1/2 cup (60g) red bell pepper, finely diced
  • 1/4 cup (30g) fresh parsley, chopped (optional garnish)
  • 4 hard-boiled eggs, chopped (optional, but highly recommended)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente (firm to the bite). Avoid overcooking!
  2. Drain the macaroni in a colander and rinse with cold water to stop the cooking process. Allow the macaroni to cool completely. This is crucial for preventing a soggy salad.
  3. In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, pepper, and salt until smooth. Taste and adjust seasonings as needed.
  4. While the macaroni is cooling, chop the celery, red onion, red bell pepper, and hard-boiled eggs (if using) into small, uniform pieces.
  5. Add the cooled macaroni, chopped vegetables, pickle relish, and chopped eggs (if using) to the bowl with the dressing. Gently stir to combine until everything is evenly coated.
  6. Cover the macaroni salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it chills, the better it tastes! Give it a good stir before serving and garnish with fresh parsley, if desired.