Classic Macaroni Salad

By srumbel

The recipe I have to share with you today is as close as I could get to my Gram’s recipe. It’s creamy, slightly sweet and would be perfect for the holiday weekend that will be shortly upon us.
from jamiecooksitup.net

Ingredients

• 5 eggs
• 1 (16 ounce) package elbow macaroni
• 1 onion
• 3 stalks celery
• 1/2 C sweet pickles
• 1 C mayonnaise
• 1 Tb pickle juice
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 Tb honey mustard
• 4 Tb vinegar
• 1/2 C sugar

Details

Cooking time 30mins

Preparation

Step 1

1. Grab 5 large eggs, place them in a pot and pour cold water over the top so that the water covers them by 2 inches. Bring the water to a boil.
2. Let it boil hard for 1 minute. Remove the pan from the heat and cover with a lid. Allow the eggs to sit for 10 minutes (be careful not to remove the lid).
3. Drain the water from the pot and pour cold water over the eggs until cooled. Remove the shells and slice them into small pieces.
4. Boil a medium sized pot of water. Salt it generously (about 2 Tb) and cook the pasta according to package directions. (Tutorial on perfect pasta making HERE).
5. Pour the cooked pasta into a colander and run cold water over it vigorously until the pasta cools down.
6. While your pasta and eggs are cooking, dice 1 onion and 3 stalks of celery into small pieces.
Remove about 1/2 cup of pickles from the jar and chop them up into small pieces. Carefully not to drain the juice, we will be using it the dressing.
7. Place 1 C mayonnaise into a glass measuring cup. It's best to use full fat mayo for this recipe, gang. Add 1 Tb sweet pickle juice, 1 1/2 tsp salt, 1/2 tsp pepper, 1 Tb honey mustard, 4 Tb vinegar and 1/2 C sugar to the mayo. Give it a nice stir to combine.
8. Place the pasta, eggs, celery, onion and pickles into a large bowl.
9. Pour the dressing over the top and stir to combine.
10. Cover and refrigerate for at least 1 hour and up to 24.

Yield: 12-15 servings