Macaroni Salad (America' Test Kitchen)

By kawaibaby

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.