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Ingredients
- 1 lb elbow macaroni
- salt
- 1 cup mayonnaise
- 1 celery rib, chopped fine
- 3 hard-boiled eggs, peeled and chopped fine
- 1/4 cup minced sweet pickle
- 1/4 cup minced fresh parsley
- 1/4 cup fresh lemon juice
- 3 tablespoons minced red onions
- 2 teaspoons Dijon mustard
- pepper
Preparation
Step 1
1 Cook the macaroni in 4 quarts boiling water seasoned with 1 tablespoon salt, until thoroughly tender, 10-12 minutes.
2 Drain and rinse the macaroni under cold water until cool.
3 Shake out any excess water and spread evenly over paper towels to dry for about 3 minutes.
4 Cover the macaroni with another layer of paper towels and roll the macaroni around to blot away any remaining moisture.
5 Toss the macaroni with the remaining ingredients and season with salt and pepper to taste.
6 Cover and refrigerate at least 1 hour before serving.