3 cups elbow macaroni
1 ½ cups mayonnaise
(⅓) large onion, minced
¼ cup chopped fresh parsley
2 tbsp prepared yellow mustard
2 tsp rice vinegar
(1) tsp white sugar, or more to taste
¾ tsp celery seed
½ tsp salt
(3) hard-cooked eggs, chopped
1. Take a big, lightly salted pot of water to a boil. Cook the elbow macaroni for 8 minutes in the boiling water, stirring occasionally until cooked through, but firm to the bite.
2. Rinse the macaroni in the cold water until cool, then drain.
3. In a bowl, stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt; then, add and stir macaroni and eggs to coat.
4. Let it chill for 30 minutes in the refrigerator before serving.
1. Don’t overcook or it gets mushy bits that don’t stand up with the other ingredients. Cook, it al denté as your favorite Italian pasta will, and when it chills, the macaroni will become rigid. The ideal bite can be ensured by observing your cooking time and cooking to the directions of the box. And, to be sure, when your cooking time comes to an end, taste checks every minute or so.