This deli-style macaroni salad will always be a crowd-pleaser, whether it's sitting next to some smoky ribs or just a humble hot dog. Just pay attention to a few key details as you make it. Top with sliced green onions if desired.
Ingredients
- mayonnaise: 1 cup (optional)
- white vinegar: 0.25 cup
- Dijon mustard: 2 Tbsp
- kosher salt: 2 tsp (to taste)
- ground black pepper: 0.5 tsp
- cayenne pepper: 0.125 tsp
- white sugar: 1 Tbsp (to taste)
- celery: 1 cup (finely diced)
- red bell pepper: 0.75 cup (diced)
- carrot: 0.5 cup (grated)
- green onions, white and light parts: 0.5 cup (chopped)
- jalapeño pepper: 0.25 cup (diced)
- poblano pepper: 0.25 cup (diced)
- uncooked elbow macaroni: 1 pack (16 ounce pack)
- water: 1 Tbsp (optional)
- mayonnaise: 1 Tbsp (optional)
Metric Conversion
Stages of cooking
-
Whisk mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne together in a bowl until well blended. Whisk in sugar, then stir in celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper. Cover and refrigerate until macaroni is ready.
-
Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain but do not rinse.
-
Let macaroni drain in a colander for about 5 minutes, shaking out the moisture from time to time. Pour macaroni into a large bowl; toss to separate and let cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
-
Pour dressing over macaroni and stir until evenly distributed. Cover and refrigerate until macaroni absorbs the dressing, at least 4 hours or overnight if possible.
-
Stir salad before serving. Mix water and remaining mayonnaise into salad for a fresher look.
