This is the classic macaroni salad served at every potluck and picnic. I generally make this in the summer when we're having company for a BBQ or something.
Serves 8 to 10
Don’t drain the macaroni too well before adding the other ingredients—a little extra moisture will keep the salad from drying out. If you’ve made the salad ahead of time, simply stir in a little warm water to loosen the texture.
Salt
1 pound elbow macaroni
1/2 small red onion, minced
1 celery rib, minced
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
Pinch cayenne
1-1/2 cups mayonnaise
Pepper
1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains wet. Transfer to large bowl.
2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste (don’t forget to do this!). Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasoning before serving).
For a printable version of this recipe, go here.
