Now one know if the macaroni salad of NY delis was an Italian dish that was adapted in Jewish delis or a Jewish treatment of an Italian ingredient. Regardless of its origin macaroni salad was a de-rigour requirement at all potlucks and barbeques during my childhood.
- 500 g elbow macaroni
- ½ red onion, diced small
- 1 stalk celery, diced small
- 1 carrot, peeled and diced small
- 1 small bunch fresh parsley leaves, finely chopped
- Juice of 2 lemons
- 2 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- Loads of fresh ground black pepper
- 240 g (1 cup) mayonnaise
Cook the macaroni as per package direction (don’t skimp on the salt). Drain in sieve and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl.
Stir in onion, celery, carrot, parsley, lemon juice, mustard, garlic powder, and black pepper, and let sit until flavours are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and more pepper to taste. Serve.
(The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.)