macaroni salad

Ingredients

• 1 pound elbow macaroni, uncooked
• 3 cups mayonnaise
• 1/2 cup apple cider vinegar
• 1/4 cup granulated sugar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup celery, diced
• 1/2 cup red onion, finely chopped
• 2 hard-boiled eggs, peeled and chopped

Instructions

1. Cook macaroni according to package directions. Drain and rinse with cold water until completely cool.
2. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, and Dijon mustard.
3. Add the cooled macaroni, celery, red onion, and chopped hard-boiled eggs to the bowl.
4. Gently toss to coat evenly. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.

Notes

• For best flavor, use a high-quality mayonnaise.
• To prevent the salad from becoming too watery, do not overcook the macaroni.
• Adding a pinch of turmeric can enhance the color.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To prevent sticking, lightly coat the macaroni with oil before rinsing.