Celery adds freshness, red onion gives bite, carrots bring subtle sweetness and color, and a bit of pickle or relish adds that unmistakable deli zing. Letting the salad chill before serving is essential it allows the macaroni to absorb the dressing and the flavors to meld into that nostalgic, crave-worthy taste. This salad is perfect for barbecues, sandwiches, potlucks, or as a make-ahead side since it actually tastes better the next day. If you want that authentic deli feel, don’t skimp on seasoning and don’t rush the chilling time. Simple ingredients, handled the right way, are what make this humble macaroni salad such a staple comfort food.
Ingredients
2 pounds elbow macaroni
2 cups mayonnaise
1/4 cup apple cider vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
2 teaspoons salt, plus more to taste
1 teaspoon black pepper
1 cup finely diced celery
3/4 cup finely diced red onion
3/4 cup finely shredded carrot
1/3 cup sweet pickle relish
2 tablespoons pickle juice
Paprika for garnish (optional)
Instructions
Cook macaroni in well-salted boiling water until just past al dente. Drain and rinse briefly with cold water, then drain well.
In a large bowl, whisk together mayonnaise, vinegar, sugar, mustard, salt, and pepper until smooth.
Add macaroni to the dressing and toss until evenly coated.
Fold in celery, red onion, carrot, relish, and pickle juice.
Taste and adjust seasoning as needed.
Cover and refrigerate at least 2 hours, preferably overnight.
Before serving, stir well and garnish lightly with paprika if desired.
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