Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.
Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.
1 cup mayonnaise 1/4 cup white vinegar 2 tablespoons Dijon mustard 2 teaspoons kosher salt .
or more to taste 1/2 teaspoon ground black pepper 1/8 teaspoon cayenne pepper 1 tablespoon white sugar .
or more to taste 1 cup finely diced celery Not what you meant? .
1/2 cup grated carrot 1/2 cup chopped green onions .
white and light parts 1/4 cup diced jalapeno pepper 1/4 cup diced poblano pepper 1 (16 ounce) package uncooked elbow macaroni 1 tablespoon mayonnaise (optional) Not what you meant? .
Directions
Whisk 1 cup mayonnaise .
vinegar .
Dijon mustard .
salt .
black pepper .
and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery .
red bell pepper .
carrot .
onions .
and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress. .
Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water .
stirring occasionally until cooked through .
8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes .
shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky. .
Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or .
ideally .
overnight to allow dressing to absorb into the macaroni. .
Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look. .