Picnic Macaroni Salad with Celery, Pickle Relish and Egg

What you need

• 225 g (8 oz) elbow macaroni
• salt, for the pasta water, plus to taste
• 2 large eggs, hard-boiled and peeled
• 2 stalks celery, finely diced
• 1 red bell pepper, small, finely diced
• 1/2 red onion, small, finely diced
• 120 g (1/2 cup) mayonnaise
• 2 tbsp apple cider vinegar
• 3 tbsp sweet pickle relish
• 2 tsp yellow mustard
• 1 tsp sugar
• 1/2 tsp black pepper, freshly ground
• 1 tbsp parsley, chopped, for serving
• paprika, for serving, optional

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil and salt it generously.

2. 2

   Add the macaroni and cook until just tender with a little bite, following the packet time.

3. 3

   Drain the pasta in a colander and run cold water over it until it is cool. Shake off as much water as possible.

4. 4

   Chop the eggs into small pieces.

5. 5

   In a small bowl, whisk the mayonnaise, vinegar, relish, mustard, sugar, pepper and 1/2 tsp salt until smooth.

6. 6

   Put the cooled macaroni, celery, bell pepper, onion and chopped eggs in a large bowl.

7. 7

   Pour the dressing over and fold until every piece of pasta is coated.

8. 8

   Cover and refrigerate for at least 1 hour so the pasta takes up the dressing.

9. 9

   Stir again before serving and add a spoonful of mayonnaise if the salad has turned dry. Taste for salt.

10. 10

    Scatter with parsley and a light dusting of paprika, then serve cold.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.