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New York Deli Macaroni Salad Recipe

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This classic New York Deli Macaroni Salad combines tender elbow macaroni with a tangy brine and crunchy diced vegetables, finished with creamy mayonnaise. The salad benefits from an overnight chilling to let the flavors meld perfectly, making it a delightful side dish for summer picnics, barbecues, or deli-style meals.

Ingredients

Brine Ingredients

  • 1/3 cup white vinegar
  • 3 tablespoons water
  • 1/3 cup sugar
  • 3 tablespoons vegetable oil
  • 1/2 cup grated white onion (or pureed)
  • 1 1/4 teaspoons fine sea salt
  • 1/2 teaspoon white pepper

Salad Ingredients

  • 1 pound elbow macaroni
  • 3/4 cup mayonnaise (plus more to achieve a smooth consistency)
  • 1/2 small green or red bell pepper (finely diced)
  • 1 rib celery (finely diced)

Instructions

  1. Prepare the brine: In a large bowl, whisk together the white vinegar, water, sugar, vegetable oil, grated white onion, fine sea salt, and white pepper until well combined. Set this mixture aside to develop flavor.
  2. Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it until al dente, about 7-8 minutes. Drain and immediately rinse under cold water to stop the cooking process and cool the pasta.
  3. Combine pasta with brine and vegetables: Whisk the brine once more, then add the cooked and cooled elbow macaroni, diced bell pepper, and diced celery. Mix thoroughly to ensure everything is evenly coated in the brine.
  4. Refrigerate overnight: Transfer the mixture to the refrigerator and let it chill overnight (about 12 hours). This allows the macaroni to fully absorb the brine and flavor to meld.
  5. Add mayonnaise and finish seasoning: The next day, add the 3/4 cup of mayonnaise to the marinated macaroni salad. Mix well to achieve a creamy consistency, adding a little extra mayonnaise if needed. Taste and adjust the seasoning with salt and pepper to your preference.
  6. Serve: Enjoy the macaroni salad chilled, perfect as a side dish or deli-style salad.

Notes

  • For best results, refrigerate the salad overnight to allow flavors to develop fully.
  • Using grated onion instead of chopped ensures a smoother texture and more integrated flavor.
  • You can substitute vegetable oil with a mild olive oil for a different but pleasant taste.
  • Adjust the amount of mayonnaise to reach your preferred creaminess.
  • This salad keeps well in the refrigerator for up to 3 days.

Find it online: https://recipefeastful.com/new-york-deli-macaroni-salad-recipe/