Chef John's Classic Macaroni Salad
This deli-style macaroni salad will always be a crowd-pleaser, whether it's sitting next to some smoky ribs or just a humble hot dog. Just pay attention to a few key details as you make it. Top with sliced green onions if desired.
mayonnaise (Optional)
1
cup
white vinegar
¼
cup
Dijon mustard
2
tablespoons
kosher salt, or more to taste
2
teaspoons
ground black pepper
½
teaspoon
cayenne pepper
⅛
teaspoon
white sugar, or more to taste
1
tablespoon
finely diced celery
1
cup
diced red bell pepper
¾
cup
grated carrot
½
cup
chopped green onions, white and light parts
½
cup
diced jalapeño pepper
¼
cup
diced poblano pepper
¼
cup
uncooked elbow macaroni
1
(16 ounce) package
water (Optional)
1
tablespoon
mayonnaise (Optional)
1
tablespoon
 Whisk mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne together in a bowl until well blended. Whisk in sugar, then stir in celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper. Cover and refrigerate until macaroni is ready.
  Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain but do not rinse.
  Let macaroni drain in a colander for about 5 minutes, shaking out the moisture from time to time. Pour macaroni into a large bowl; toss to separate and let cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
  Pour dressing over macaroni and stir until evenly distributed. Cover and refrigerate until macaroni absorbs the dressing, at least 4 hours or overnight if possible.
  Stir salad before serving. Mix water and remaining mayonnaise into salad for a fresher look.
