Chef John's Classic Macaroni Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 8 mins
• Total Time: 28 mins
• Calories: 295 Calories

Ingredients

• ½ teaspoon ground black pepper
• ⅛ teaspoon cayenne pepper
• 2 tablespoons Dijon mustard
• ¼ cup white vinegar
• 1 (16 ounce) package uncooked elbow macaroni
• ¾ cup diced red bell pepper
• 2 teaspoons kosher salt, or more to taste
• 1 cup mayonnaise (Optional)
• 1 tablespoon white sugar, or more to taste
• 1 cup finely diced celery
• ½ cup grated carrot
• ½ cup chopped green onions, white and light parts
• ¼ cup diced jalapeno pepper
• ¼ cup diced poblano pepper
• 1 tablespoon mayonnaise (Optional)
• 1 tablespoon water (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.