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NY Deli Macaroni Salad
by September-17-2015
Ingredients
  • 1 lb. elbow pasta, cooked
  • 1 small jar (15 oz.) or roughly 2 cups mayo
  • 2 tbs. apple cider vinegar
  • 4 tsp. sugar
  • Salt and pepper
  • 1/3 cup milk
  • 1/3 pickle juice (from the sweet and sour pickles)
  • 1 jar (16 oz) roasted red pepper, diced small
  • 3/4 cup diced sweet and sour pickles
  • 1 bunch (about 8) green onions, sliced
Instructions
Whisk together the mayo, vinegar, sugar, salt and pepper, milk, and pickle juice. Taste and adjust seasoning, I like to add a bit more pickle juice normally.Stir in the peppers, pickles and green onion. Pour over cooled macaroni and stir until evenly coated. Refrigerate for at least 2 hours before serving for flavors to meld.
Details
Prep time: Cook time: Total time: Yield: Serves 12