American Kitchen Classic Macaroni Salad

Recipes for macaroni salad started appearing in the early 20th century. The famous restaurant, Delmonico's, offered a version heavy with mustard on it's menu as early as 1901. Now for most Americans, it is a mayonnaise dressed side dish, popular for picnics.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 2  cups elbow macaroni
• 1⁄2 cup mayonnaise
• 1  tablespoon  vegetable oil
• 2 1⁄2 teaspoons vinegar
• 1  garlic clove, minced
• 3  hard-cooked eggs, chopped
• 1  carrot, grated (optional)
• 1⁄4 onion, diced
• 1  celery rib, chopped
• 1  tablespoon fresh parsley, chopped
• 4  tablespoons  pickle relish
•  salt & freshly ground black pepper, to taste

Directions

1. Add macaroni to 2 qts boiling, lightly salted water. Boil for 6-8 minutes, until al dente. Drain and rinse in cold water. Drain again.
2. Combine the mayonnaise, oil and vinegar. Pour over the macaroni.
3. Add the remaining ingredients and mix well. Cover and refrigerate minimum of 1 hour. Serve cold.