Macaroni Salad Recipe

How to make it

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• Fill a large pot with enough water to cook the pasta in accordance to the package direction. Salt water generously, when boiling, stir water and begin to add pasta. Keep stirring as you steadily add the pasta to the boiling water. Cook according to package directions, approximately 10-11 minutes, stirring occasionally. Do not let pasta overcook, or it will be mushy and break down when mixed. Drain well and put into in a large, glass bowl and put in refrigerator for 25 minutes, or longer to cool.
• Meanwhile chop onion and celery, finely. After finishing the onions, put them in a small strainer or piece of cheesecloth, and immerse into a bowl of cold water with ice cubes in it. Occasionally, swish onions around in the bowl of water. In a small saucepan, fill with water and add egg, add salt. Bring to gentle roiling boil, and boil 10 minutes. After 10 minutes, drain the hot water and add cool tap water at the same time. When pot has replaced water to cool, add some ice cubes, let sit. When cool, peel egg and chop finely, or cut 4-ways with an egg slicer.
• Remove pasta from refrigerator and add most of mayonnaise. Taste, add more if needed. Add celery and well drained, finely chopped onions. Stir and add salt and pepper. Taste check for mayo, salt & pepper; adjust if necessary.
• Add hard boiled egg chopped well and olives. Mix and test for final adjustment to salt, pepper and mayonnaise. Add 1/2 T. of pickle juices each, mix and taste. Add another 1/2 T. if needed.
• Refrigerate overnight and serve the next day, preferrably. Add mayo if it's dry.