It may be wishful thinking on my part, but macaroni salad reminds me of warmer weather, which I’ve been longing for during these 40º days. Takes no time to whip up a batch, and is a perfect accompaniment for burgers or fried chicken.
- 2 cups dry elbow macaroni
- 1 cup Hellman’s mayonnaise (more or less to taste)
- 1 hard cooked large egg, peeled and grated on the large holes of a box grater
- 2 tablespoons finely chopped yellow onion
- 1 small celery rib, finely chopped
- 1 pinch granulated sugar
- kosher salt and freshly ground pepper
- sweet paprika
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until tender, according to the package’s instructions – about 8 minutes. Drain macaroni, run under cold water, and drain.
- Transfer macaroni to a large bowl, add mayonnaise, egg, onion, celery, sugar, salt, and pepper. Cover and refrigerate until ready to serve.
- When ready to serve, sprinkle with a small amount of paprika. Serves 6.
That must be a northern thing… I’ve never seen much of macaroni salad in the south.
Really? I had no idea it was a regional thing!