Ingredients
– 2 cups elbow macaroni
– 6 hard-boiled eggs, chopped
– 1 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1 cup celery, finely diced
– 1 cup pickles, chopped
– Optional: paprika for garnish
Equipment Needed
– Large pot for boiling pasta
– Colander for draining
– Mixing bowl
– Whisk
– Serving bowl
– Spatula for mixing
Step-by-Step Instructions
First, start by cooking the macaroni. I bring a large pot of salted water to a boil, add the elbow macaroni, and cook until al dente according to the package instructions, usually about 8-10 minutes. Once the pasta is cooked, I drain it in a colander and rinse it under cold water to stop the cooking process and cool it down quickly. This step is crucial to prevent mushy pasta in my salad. After that, I let it sit in the colander to drain thoroughly. (See the next page below to continue steps…)