Video:Northern-Style Macaroni Salad

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Transcript:Northern-Style Macaroni Salad

Chris: Hi, I'm Chris Chmura for About.com Food. I'm here with my mom, say 'hi,' mom.
Mom: Hi.
Chris: She's going to share her recipe for northern-style macaroni salad. It's simple, right?
Mom: Pretty easy. I don't usually measure everything because I've been making it so long. 45 years, in fact.

Macaroni Salad Ingredients

I use:

• 1 pound box of elbow macaroni
• about 1/2 a medium green pepper
• 1 large plum tomato
• 1/2 a medium yellow onion
• 2 cups of mayonnaise

Cook the Macaroni

Begin with a large pot. Fill it with water and bring to a boil. Follow the directions on the box. I cook it a little longer for softer macaroni.

Prepare the Macaroni Salad Vegetables

While that's cooking, wash the vegetables under cold water, move to a cutting board and chop. You can combine everything in the same bowl.

Mix, Then Cool the Salad

Drain the macaroni and rinse to remove all the excess starch. This way, the mayonnaise is sure to stick. Now, let it cool for a bit. Next transfer the macaroni to a large serving bowl. Add the vegetables, cover with plastic wrap, and refrigerate.

Dress the Macaroni Salad

About an hour later, remove from the fridge, and add my secret ingredient: pickle juice. About a third of a cup will do. Now about two cups of your favorite mayonnaise. I think the name brands make a big difference in taste. Mix well.

Refrigerate the Macaroni Salad

Cover and refrigerate. For best results, I think it needs to sit overnight for the flavors to blend.

Chris: So, what if I don't want to wait. Can I eat it the same day?
Mom: It really tastes better the next day.
Chris: Ok, thanks mom. Thanks for watching. To learn more, visit us here on the Web at food.about.com.
Mom: Bye!