← Nouns Cooking · American

Ingredients

• 250 g elbow macaroni
• salt, for the pasta water
• 2 celery sticks, finely diced
• 1 red bell pepper, finely diced
• 3 Spring onion, thinly sliced
• 1 Carrot, grated
• 60 g Dill pickles, finely diced
• 180 ml Mayonnaise
• 2 tbsp pickle brine (from the jar)
• 1 tbsp Cider vinegar
• 2 tsp Dijon mustard
• 2 tsp Sugar
• ½ tsp Garlic powder
• ¾ tsp Salt
• ½ tsp Black pepper

Method

1. Cook the macaroni in plenty of well-salted boiling water for 8–10 min, a minute or two past al dente, so it stays soft once chilled.
2. Drain and rinse under cold water until cool, then shake off as much water as you can.
3. Whisk the mayonnaise, pickle brine, vinegar, mustard, sugar, garlic powder, salt and pepper together in a large bowl.
4. Add the macaroni, celery, pepper, spring onions, carrot and pickles and fold until everything is coated.
5. Cover and chill for at least 30 min. Stir before serving, adding a spoonful more mayonnaise if the pasta has soaked up the dressing.

Tips

• Keep it cold: don’t leave mayonnaise salads out in the sun for more than 2 hours, or 1 hour on a hot day.
• For a Hawaiian plate-lunch version, skip the pickles and pepper, use more mayo and a splash of milk, and let it sit overnight.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Love and Lemons