Name: California Summer Macaroni Salad
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Elbow macaroni - 1 (8 ounce) package; Eggs - 3 large; Mayonnaise - 1 cup; Apple cider vinegar - 1 tablespoon; Sweet relish - ¼ teaspoon; Ground white pepper - ¼ teaspoon; Sea salt - ¼ teaspoon; Avocado, chopped - 1 large; Chopped celery - ¼ cup; Chopped green onion - ¼ cup; Honey Dijon mustard - 2 tablespoons

Ingredients for - California Summer Macaroni Salad

1. Elbow macaroni 1 (8 ounce) package

2. Eggs 3 large

3. Mayonnaise 1 cup

4. Apple cider vinegar 1 tablespoon

5. Sweet relish ¼ teaspoon

6. Ground white pepper ¼ teaspoon

7. Sea salt ¼ teaspoon

8. Avocado, chopped 1 large

9. Chopped celery ¼ cup

10. Chopped green onion ¼ cup

11. Honey Dijon mustard 2 tablespoons

How to cook deliciously - California Summer Macaroni Salad

1 . Stage

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and transfer to a large bowl. Place in the refrigerator to chill while you prepare the eggs.

2 . Stage

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs with an egg slicer.

3 . Stage

Mix mayonnaise, vinegar, relish, white pepper, and sea salt together in a small bowl. Gently mix in avocado, celery, and green onion, being careful not to overmix the avocado. Mix in sliced eggs.

4 . Stage

Add mayonnaise mixture to cooled macaroni; stir until well coated.