Salade traditionnelle de macaronis de Pioneer Woman

Ingrédients

• 1 lb Elbow Macaroni
• 1.5 cups Mayonnaise
• 0.5 cup Sour Cream
• 2 tbsp White Vinegar
• 2 tbsp Yellow Mustard
• 1.5 tbsp Granulated Sugar
• 1.5 cups Celery
• 0.5 cup Red Onion
• 1 whole Red Bell Pepper
• 4 whole Hard-Boiled Eggs
• 0.5 cup Sweet Pickle Relish
• 0.25 cup Fresh Flat-Leaf Parsley
• 1 tsp Kosher Salt
• 0.5 tsp Freshly Ground Black Pepper

Préparation

1. 1

   Cook and Prepare the Macaroni: Cook the 1 lb Elbow Macaroni in salted boiling water until al dente, about 1 minute less than package instructions. This prevents the pasta from becoming mushy when mixed with the dressing. Drain thoroughly in a colander and rinse under cold water to stop the cooking process. Shake off all excess water—any moisture will dilute the dressing. Transfer to a large bowl to cool completely before adding other ingredients.

2. 2

   Prepare the Vegetables and Eggs: Finely dice the 1.5 cups Celery and 1 whole Red Bell Pepper into uniform ¼-inch pieces for consistent texture. Finely chop the 0.5 cup Red Onion and soak in cold water for 10 minutes to mellow its sharpness, then drain well. Roughly chop the 4 whole Hard-Boiled Eggs into ½-inch pieces. Drain the 0.5 cup Sweet Pickle Relish thoroughly to prevent excess liquid in the salad. Chop the 0.25 cup Fresh Flat-Leaf Parsley just before adding to preserve its freshness.

3. 3

   Whisk the Creamy Dressing: In a medium bowl, whisk together the 1.5 cups Mayonnaise, 0.5 cup Sour Cream, 2 tbsp White Vinegar, 2 tbsp Yellow Mustard, and 1.5 tbsp Granulated Sugar until smooth and fully combined. The vinegar and mustard brighten the richness of the mayonnaise and sour cream, while the sugar balances the acidity. Season with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper, adjusting to taste. This dressing should be thick but pourable.

4. 4

   Combine and Chill for Optimal Flavor: Add the cooled macaroni, chopped vegetables, eggs, and relish to the large bowl. Pour the dressing over and fold everything together gently but thoroughly, ensuring all ingredients are evenly coated. Avoid overmixing to maintain texture. Cover the bowl and refrigerate for at least 2 hours, though 4 hours or overnight allows the flavors to meld and the pasta to absorb the dressing fully. Stir once halfway through chilling to redistribute the dressing. Serve cold, garnished with extra parsley if desired.