🥗 New York deli macaroni salad

8 servings · prep 25 min · cook 10 min

Ingredients

• 450 g elbow macaroni
• 180 g mayonnaise, plus a little more if needed
• 1/2 green or red bell pepper, finely diced
• 1 celery rib, finely diced
• For the brine: 80 ml white vinegar
• 45 ml water
• 65 g sugar
• 45 ml vegetable oil
• 70 g grated white onion
• 1 1/4 tsp fine sea salt
• 1/2 tsp white pepper

Method

1. Whisk together the vinegar, water, sugar, oil, grated onion, salt and white pepper.
2. Cook the macaroni in plenty of salted water, a touch past al dente: in a cold salad, firm pasta stays dry.
3. Drain and pour the brine over WHILE STILL HOT: that is when it soaks in, and it is the whole secret of this salad.
4. Toss and let cool completely, stirring now and then.
5. Fold in the mayonnaise, then the finely diced pepper and celery.
6. Adjust the seasoning and add a little more mayonnaise if it looks dry.
7. Chill for at least 2 h before serving.

Adapted from Sip and Feast (YouTube)

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