Scan with your phone's camera to reopen
this recipe with checkboxes and timers.

Macaroni Salad

Name: Macaroni Salad
Yield: 8
Ingredients: 1 lb elbow macaroni; ¾ cup mayonnaise; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 2 celery ribs, diced; ¼ cup red onion, minced; ¼ cup dill pickles, diced; 2 tbsp parsley; Salt and pepper

Creamy, tangy, picnic classic

retest scheduled Adapted from Serious Eats — being retested to the rcpbx spec, one dinner at a time. how we test

Serves: 8

email this recipe

Ingredients

tap to check off

1 lb elbow macaroni
¾ cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 celery ribs, diced
¼ cup red onion, minced
¼ cup dill pickles, diced
2 tbsp parsley
Salt and pepper

Instructions

tap a step to focus it · tap times to start a timer · arrow keys move between steps

Cook pasta until tender. Rinse with cold water.
Whisk mayo, vinegar, mustard.
Add pasta, celery, onion, pickles, parsley. Toss.
Season generously.
Refrigerate at least 2 hours.
Before serving, stir and adjust. Add more mayo if dry.

Notes

Pasta absorbs dressing - make it wetter than you think.
Tastes better next day.

Adapted from Serious Eats

Macaroni Salad

Ingredients

Instructions

Notes

More like this