Chef John's Classic Macaroni Salad
Description
Chef John's classic macaroni salad recipe is less sweet than deli-style but this crowd-pleaser is full of colorful veggies and a perfect side for cookouts.
Ingredients
•
1 cup mayonnaise
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1/4 cup white vinegar
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2 tablespoons Dijon mustard
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2 teaspoons kosher salt, or more to taste
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1/2 teaspoon ground black pepper
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1/8 teaspoon cayenne pepper
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1 tablespoon white sugar, or more to taste
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1 cup finely diced celery
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3/4 cup diced red bell pepper
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1/2 cup grated carrot
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1/2 cup chopped green onions, white and light parts
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1/4 cup diced jalapeno pepper
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1/4 cup diced poblano pepper
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1 (16 ounce) package uncooked elbow macaroni
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1 tablespoon water
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1 tablespoon mayonnaise
Directions
1
Whisk 1 cup mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne pepper together in a bowl until dressing is well blended; whisk in sugar.
2
Stir celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper into dressing. Cover the bowl with plastic wrap; refrigerate until macaroni is ready.
3
Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander for about 5 minutes, shaking out the moisture from time to time, but do not rinse.
4
Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
5
Add celery mixture to macaroni; stir until evenly distributed. Cover the bowl with plastic wrap; refrigerate until macaroni absorbs dressing, 4 hours to overnight.
6
Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.