Ingredients:

  • 1 lb (450g) elbow macaroni
  • 1 tbsp (15g) kosher salt
  • 1 ½ cups (355ml) full-fat mayonnaise
  • ¼ cup (60ml) sweet pickle relish
  • 2 tbsp (30ml) distilled white vinegar
  • 1 tbsp (15g) prepared yellow mustard
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) ground black pepper
  • 1 tbsp (12g) granulated sugar
  • 3 large hard-boiled eggs, diced
  • 2 stalks (60g) celery, small-diced
  • ½ medium (50g) Vidalia onion, small-diced
  • 1 medium (100g) red bell pepper, small-diced
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 1 minute less than the package directions to ensure an al dente texture. Drain the pasta into a colander and immediately rinse with cold water until the noodles feel cool to the touch.
  2. Finely dice the celery, Vidalia onion, and red bell pepper. Chop the hard-boiled eggs into small, uniform cubes. Place all these ingredients into a large mixing bowl.
  3. In a separate medium bowl, whisk together the mayonnaise, sweet pickle relish, white vinegar, yellow mustard, salt, pepper, and sugar. Whisk vigorously until the mixture is smooth and the sugar has fully dissolved.
  4. Add the cooled macaroni to the bowl of vegetables. Pour the dressing over the top and fold gently with a silicone spatula until every noodle is coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours.