American Classics by Editors of Cook's Illustrated Magazine
Serves 8 to 10
Make sure to dry the cooked and rinsed pasta thoroughly.
1 pound elbow macaroni
1 stalk celery, minced
1/4 small red onion, minced (2 to 3 tablespoons)
3 hard-boiled eggs, peeled and diced small
1/4 cup minced sweet pickles
1/4 cup minced fresh parsley leaves
1/4 cup lemon juice
1 cup mayonnaise
2 teaspoons Dijon mustard
Ground black pepper
1. Bring 4 quarts water to a boil in large pot and add 2 tablespoons salt. Stir in the macaroni and cook until thoroughly done, 10 to 12 minutes Drain the macaroni into a colander and rinse with cold water until cool. Shake the macaroni dry in the colander and spread in an even layer on a rimmed baking sheet lined with paper towels. Let the macaroni dry for 3 minutes.
2. Roll the macaroni in paper towels to blot any remaining moisture and transfer the drained macaroni to a large bowl. Toss with the remaining ingredients and season liberally with salt and pepper to taste. Refrigerate the macaroni salad for at least 1 hour or up to 1 day.
Macaroni Salad With Curried Apples
Follow the recipe for Macaroni Salad, replacing the hard-boiled eggs, sweet pickles, parsley, and mustard with 1 medium Granny Smith apple, cored and cut into 1/4-inch dice (about 1 1/2 cups) and 1/4 cup minced fresh basil.
Mix 1 tablespoon curry powder into mayonnaise and proceed as directed.
Macaroni Salad With Chipotles And Cilantro
Toast 1 1/2 cups frozen corn kernels and 2 medium unpeeled garlic cloves in a nonstick skillet set over high heat until corn turns spotty brown, about 5 minutes; peel and mince the garlic.
Follow the recipe for Macaroni Salad, replacing the hard-boiled eggs, sweet pickles, parsley, and mustard with corn, garlic, 3 scallions, minced (about 1/4 cup), and 1 cup cherry tomatoes, quartered.
Mix 1 tablespoon minced chipotle chiles in adobo sauce into mayonnaise and proceed as directed.