Ingredients:

  • 1 pound Elbow Macaroni
  • 2 Tbsp Kosher Salt (for boiling water)
  • 4 Large Eggs, hard-boiled, peeled and finely chopped
  • 3 Celery Stalks, finely diced
  • 1 medium Red Bell Pepper, finely diced
  • 1/2 small Yellow Onion, very finely minced
  • 1 1/2 cups Mayonnaise (Full-Fat)
  • 2 Tbsp Yellow Mustard
  • 1/4 cup Sweet Pickle Relish, drained
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Apple Cider Vinegar (or White Wine Vinegar)
  • 2 Tbsp Whole Milk or Half-and-Half (optional)
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Boil the Pasta: Bring a large pot of water to a rolling boil and season heavily with 2 tablespoons of Kosher salt. Add the macaroni and cook according to package directions, subtracting 1 minute, aiming for true al dente.
  2. Rinse and Cool: Immediately drain the pasta and rinse thoroughly with cold running water for 2-3 minutes. This stops the cooking process and removes excess starch. Drain very well.
  3. Prep Eggs: Peel the cooled hard-boiled eggs and chop them finely. Set aside.
  4. Chop the Vegetables: Finely dice the celery, red bell pepper, and onion. Place them in the large mixing bowl.
  5. Whisk the Dressing: In a separate medium bowl, combine the mayonnaise, mustard, sweet relish, sugar, and vinegar. Whisk vigorously until completely smooth and creamy. Season with salt and pepper. If the dressing feels too stiff, add milk or half-and-half one tablespoon at a time.
  6. Combine and Dress (Initial Mix): Add the cooled, well-drained macaroni and the chopped eggs to the bowl with the vegetables. Gently fold everything together.
  7. Saturate: Pour about 3/4 of the prepared dressing over the mixture. Fold gently until everything is evenly coated. Hold back the remaining dressing.
  8. Chill (The Crucial Step): Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, or ideally 4 hours or overnight, allowing the flavors to marry.
  9. Final Adjustment: Before serving, fold in the remaining reserved dressing. If the salad appears dry or sticky, add a splash more milk or vinegar if necessary. Adjust final salt and pepper to taste. Serve chilled.