Boil 2 cups elbow macaroni in salted water for 8 minutes until al dente; pasta should have slight firmness when bitten. Drain in a colander, rinse immediately under cold water to stop cooking, then pat dry with paper towels to remove excess moisture.
2 cups elbow macaroni
Whisk together 1 cup mayonnaise, 1 tablespoon mustard, 2 tablespoons apple cider vinegar, and 1 tablespoon sugar in a large mixing bowl until smooth and slightly glossy. The dressing should coat the back of a spoon without running off immediately.
1 cup mayonnaise, 1 tablespoon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon sugar
Chop 3 hard-boiled eggs, dice 1 cup celery and ½ cup red onion finely, then measure ¼ cup dill pickle or relish. Ensure all vegetables are roughly ¼-inch pieces so they distribute evenly without clumping.
1 cup celery, 0.5 cup red onion, 0.25 cup dill pickle, 3 hard-boiled eggs
Add cooled pasta, chopped eggs, celery, onion, and pickle to the dressing, then fold gently with a spatula until every piece is evenly coated. The pasta should look glossy without puddles of dressing at the bottom.
2 cups elbow macaroni, 1 cup celery, 0.5 cup red onion, 0.25 cup dill pickle, 3 hard-boiled eggs, 1 cup mayonnaise, 1 tablespoon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon sugar
Season with salt and black pepper to taste, cover tightly, and refrigerate at least 1 hour before serving. Chilling thickens the mayonnaise dressing and lets flavors meld. Adjust seasoning after chilling since cold mutes salt and tang.
salt, black pepper
