Chef John's Classic Macaroni Salad

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.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 295 Calories

Ingredients

• 1 tablespoon water
• 1 cup mayonnaise
• 1 tablespoon mayonnaise
• 2 tablespoons Dijon mustard
• 1 (16 ounce) package uncooked elbow macaroni
• 2 teaspoons kosher salt, or more to taste
• 1 tablespoon white sugar, or more to taste
• 1 cup finely diced celery
• 0.5 teaspoon ground black pepper
• 0.25 cup white vinegar
• 0.125 teaspoon cayenne pepper
• 0.75 cup diced red bell pepper
• 0.5 cup grated carrot
• 0.5 cup chopped green onions, white and light parts
• 0.25 cup diced jalapeno pepper
• 0.25 cup diced poblano pepper

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.

Step 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.

Step 6

Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.