Classic Macaroni Salad

Ingredients

• 1 pound elbow macaroni
• 1 1/2 cups mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons granulated sugar
• 2 tablespoons yellow mustard
• 1 cup diced celery
• 1/2 cup diced red bell pepper
• 1/3 cup diced sweet onion
• 1/4 cup diced pimientos, drained
• 3 hard-boiled eggs, chopped
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1/4 cup whole milk

Before you cook

• Dice the celery, bell pepper, and onion small enough to sit on a fork with the macaroni.
• Hard-boil and chop the eggs.
• Drain the pimientos well.

Steps

1. Bring a large pot of salted water to a boil.
2. Cook the macaroni for about 9 minutes, a minute past al dente, since firm pasta goes chalky when chilled.
3. Drain the macaroni and rinse it under cold water until it is completely cool.
4. Shake out as much water as you can and let it drain for 5 minutes.
5. Whisk the mayonnaise, vinegar, sugar, mustard, salt, and pepper together in a very large bowl.
6. Add the drained macaroni and toss until coated.
7. Fold in the celery, bell pepper, onion, pimientos, and chopped eggs.
8. Chill the salad for at least 2 hours.
9. Stir in the milk right before serving to loosen the dressing, which always tightens in the refrigerator.