Classic Macaroni Salad

Macaroni Salad

• 8 oz medium shell macaroni — about 3 cups
• ½ cup finely grated yellow onion — finely grated
• ½ teaspoon salt — plus more for the pasta water
• 3 Count — no visible unit text hard-boiled eggs — peeled and roughly chopped
• to taste black pepper (optional) — to taste
• ½ cup dill pickles — finely diced
• ½ cup celery — thinly sliced
• 6–8 Count — no visible unit text radishes — thinly sliced into rounds
• ¾ cup mayonnaise
• 3 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar

1. Cook the Macaroni: Bring a large pot of water to a rolling boil over high heat and season it generously with salt. Add the macaroni and cook, stirring occasionally, until fully tender but not falling apart, usually about 1 minute beyond al dente. Drain thoroughly in a colander; do not rinse. Let cool for 2–3 minutes, until warm rather than steaming hot.8 oz macaroni, salt for the cooking water
2. Prepare the Dressing Base: In a large mixing bowl, whisk the apple cider vinegar, grated onion, and salt for about 30 seconds, until evenly combined. Slowly whisk in the vegetable oil.2 tbsp apple cider vinegar, ½ cup grated onion, ½ tsp salt, 3 tbsp vegetable oil
3. Combine and Chill: Add the warm macaroni and chopped eggs to the dressing base. Using a rubber spatula or large spoon, fold gently for about 1 minute, until everything is evenly coated. Cover and refrigerate promptly for at least 4 hours or overnight, until thoroughly chilled.8 oz macaroni, 3 eggs
4. Finish the Salad: Just before serving, add the dill pickles, celery, radishes, mayonnaise, and black pepper. Fold gently for 1–2 minutes, until creamy and evenly coated. Taste and add more salt or pepper if needed.½ cup pickles, ½ cup celery, 6–8 radishes, ¾ cup mayonnaise, black pepper
5. Serve: Transfer to a serving bowl and serve cold. Keep refrigerated until ready to serve.