Ingredients:

  • 450g elbow macaroni
  • 1 1/2 cups full-fat mayonnaise (plus up to 1/4 cup for re-dressing)
  • 3 tablespoons distilled white vinegar
  • 1/4 cup granulated sugar
  • 1 tablespoon yellow mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup finely diced celery
  • 1/2 cup finely diced red onion
  • 1/2 cup sweet pickle relish
  • 4 large hard-boiled eggs, chopped
  • 1/2 cup diced red bell pepper (optional)
  • Paprika, for garnish

Instructions:

  1. Bring a large stockpot of heavily salted water to a rolling boil. Add the 450g of macaroni. Cook until perfectly al dente (usually 8–10 minutes). Immediately drain the pasta in a colander and rinse vigorously with cold running water until the pasta is completely cold to the touch. This removes starch and stops cooking. Drain very well.
  2. In a large mixing bowl, whisk together the mayonnaise, vinegar, mustard, sugar, salt, and pepper until the mixture is completely smooth and the sugar is dissolved, creating the velvety dressing base.
  3. Add the finely diced celery, red onion, sweet pickle relish, chopped hard-boiled eggs, and optional red bell pepper into the bowl with the dressing. Stir gently just to coat the vegetables.
  4. Add the cooled, drained macaroni to the bowl. Use a large rubber spatula to fold the ingredients together, ensuring every piece of pasta is thoroughly coated with the dressing. Transfer the mixture to an airtight container and refrigerate for a minimum of 4 hours, or ideally overnight (6–8 hours), allowing the flavors to integrate.
  5. Before serving, taste the salad. If it appears dry or stiff (due to pasta absorption), whisk together 1/4 cup of mayonnaise with a splash of vinegar or salt and stir gently into the chilled salad until the desired creaminess is restored. Garnish with a pinch of paprika before serving.