Macaroni Salad (America's Test Kitchen)

• 1 lb elbow macaroni
• salt
• 1 cup mayonnaise
• 1 celery rib, chopped fine
• 3 hard-boiled eggs, peeled and chopped fine
• 14 cup . minced sweet pickle
• 14 cup minced fresh parsley
• 14 cup fresh lemon juice
• 3 tablespoons minced red onions
• 2 teaspoons Dijon mustard
• pepper

1. Cook the macaroni in 4 quarts boiling water seasoned with 1 tablespoon salt, until thoroughly tender, 10-12 minutes.
2. Drain and rinse the macaroni under cold water until cool.
3. Shake out any excess water and spread evenly over paper towels to dry for about 3 minutes.
4. Cover the macaroni with another layer of paper towels and roll the macaroni around to blot away any remaining moisture.
5. Toss the macaroni with the remaining ingredients and season with salt and pepper to taste.
6. Cover and refrigerate at least 1 hour before serving.

elbow macaroni, salt, mayonnaise, celery, eggs, sweet pickle, parsley, lemon juice, red onions, mustard, pepper

Taken from www.food.com/recipe/macaroni-salad-americas-test-kitchen-484876 (may not work)