Ingredients:

  • 12 oz (340 g) dry elbow macaroni (or small shells)
  • 4 large eggs (for hard-boiling)
  • 1/2 cup (50 g) celery, finely diced
  • 1/4 cup (40 g) red onion, finely minced (or 3–4 scallions, sliced)
  • 1/4 cup (60 g) sweet pickle relish (or 2–3 small dill pickles, finely chopped)
  • 2 tbsp (8 g) fresh parsley or chives, chopped (optional)
  • Paprika or chopped herbs for garnish (optional)
  • 3/4 cup (180 g) mayonnaise (use full-fat or light)
  • 1/4 cup (60 g) plain Greek yogurt or sour cream (optional)
  • 2 tbsp (30 g) Dijon mustard (or 1 tbsp Dijon + 1 tbsp yellow mustard)
  • 1 tbsp (15 ml) apple cider vinegar or white wine vinegar
  • 1 tsp (5 g) granulated sugar (optional)
  • 1 tsp (2.5 g) celery seed (or 1/4 tsp celery salt)
  • 3/4 tsp (4 g) kosher salt (adjust to taste)
  • 1/2 tsp (1 g) freshly ground black pepper (adjust to taste)

Instructions:

  1. Cook pasta: Bring a large pot of salted water to a rolling boil. Add macaroni and cook until al dente (usually 8–10 minutes; check package). Drain in a colander and rinse briefly under cold water to stop cooking and cool the pasta; drain well and set aside.
  2. Hard-boil eggs: Place eggs in a saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a gentle boil, then lower heat and simmer 9–11 minutes for firm yolks. Transfer eggs to an ice bath or cold water to cool about 5–10 minutes. Peel and chop; reserve one or two whole or halved eggs for garnish if desired.
  3. Make the dressing: In a bowl, whisk together mayonnaise, Greek yogurt or sour cream (if using), Dijon mustard, vinegar, sugar (if using), celery seed, salt and pepper until smooth. Taste and adjust acidity, salt or sweetness to preference.
  4. Combine salad: In a large bowl, combine cooled pasta, chopped eggs, celery, red onion, sweet pickle relish and chopped parsley or chives. Add dressing and gently fold until everything is evenly coated, using a rubber spatula to avoid breaking up the eggs too much.
  5. Chill and serve: Cover and chill at least 1 hour to let flavors meld (can serve immediately if short on time). Before serving, stir, taste and adjust seasoning. Garnish with reserved egg halves, a sprinkle of paprika and extra herbs.
  6. Storage: Refrigerate in an airtight container up to 3–4 days. The salad firms up as it chills; refresh texture by stirring in 1–2 tbsp mayonnaise or yogurt before serving if needed.