Grandpa Joe's favorite
Macaroni Salad

This is my Macaroni version of the incredible Kosher Potato Salad served at the 2nd Ave Deli in New York City.

About this recipe

I visited the iconic 2nd Ave Deli several years ago for the express purpose of ordering their "Instant Heart Attack" creation – a triple-decker sandwich with corned beef, pastrami, and salami.  I also ordered a side of potato salad to be polite.  It took me nearly three days to finish the sandwich, but I devoured the salad.  I was thrilled a few years later when the recipe was published in their book, The 2nd Ave Deli Cookbook, and on the internet.

It occurred to me (much more recently) that the same recipe could be used for macaroni salad.  This is the result.

Ingredients

  • 1 pound hard pasta (see Notes)
  • ½ cup onion, very finely chopped
  • ½ cup celery, cut into ¼-inch pieces
  • 3 ounces white vinegar
  • 2 tablespoons sugar
  • 1½ teaspoons salt
  • ¼ teaspoon pepper
  • 1¼ cup Hellmann's mayonnaise
  • ¼ cup parsley, minced
  • ¼ cup carrot, grated

Directions

  1. In a small bowl, mix the vinegar, salt, and sugar until the solids are dissolved.
  2. Cook the pasta in boiling salted water according to package instructions.
  3. When cooked, but still firm, drain the pasta and place it in a large mixing bowl.
  4. Add the vinegar and mix well until the pasta is coated thoroughly.  Set aside for a few minutes until the pasta cools to nearly room temperature.
  5. Add the onion, celery, carrots, and parsley and mix thoroughly.
  6. Finally, stir in the mayonnaise until all the ingredients are coated and well mixed.  Add more mayonnaise if necessary.
  7. Chill before serving.
Macaroni Salad.

Notes

  • Almost any hard pasta can be used in this recipe, but I prefer Cavatappi noodles.
Posted: April 2017.