New York Deli Macaroni Salad
User Reviews
4.9
New York Deli Macaroni Salad
Description
The distinctive flavor of this macaroni salad comes from soaking the cooked elbow macaroni in a sweet-savory brine made from vinegar, water, sugar, grated onion, vegetable oil, salt, and white pepper. Allowing the macaroni to absorb this brine for one to two days develops the characteristic New York deli taste.
After chilling with the brine and vegetables overnight, the pasta is mixed with mayonnaise to create a creamy texture. Diced green or red bell pepper and celery add crunch and freshness, balancing the creaminess and tang.
This salad is a common side dish in deli counters and pairs well with sandwiches or barbecue dishes. Its tangy, sweet, and creamy profile complements robust or smoky main courses.
Store leftovers in the refrigerator for up to five days; the salad’s flavor often improves after additional resting. Using white pepper maintains a light color for a classic appearance.
Ingredients
For the brine
- 1/3 cup white vinegar
- 3 tablespoons water
- 1/3 cup sugar
- 3 tablespoons vegetable oil
- 1/2 cup onion grated or pureed
- 1 1/4 teaspoons salt fine sea salt
- 1/2 teaspoon white pepper
Remaining ingredients
- 1 pound elbow macaroni
- 3/4 cup mayonnaise plus more to achieve a smooth consistency
- 1/2 small green bell pepper finely diced, or red bell pepper
- 1 rib celery finely diced
Instructions
For the brine
- In a large bowl, whisk together all of the brine ingredients and set aside.
For the macaroni salad
- Bring a large pot of salted water to boil and cook elbow macaroni to al dente. Drain and run the pasta under cold water to cool it off and stop the cooking process.
- Whisk the brine again then add the elbow macaroni along with the bell pepper and celery. Mix well to coat. At this time it is best to refrigerate the macaroni overnight so that the flavors absorb.
- The next day, add the mayo and mix well again. Add more mayo as required to get a creamy consistency. Taste test and season with salt and pepper to taste. Enjoy!
Notes
- For best flavor, let the macaroni sit in the brine for 1 to 2 days before mixing with mayonnaise.
- White pepper is preferred for appearance without visible specks.
- Leftover salad can be refrigerated for up to 5 days and improves in flavor after resting.
- Adjust mayonnaise quantity to achieve desired creaminess before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 38.2g | 13% |
| Protein | 5.2g | 10% |
| Fat | 8.9g | 14% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 4mg | 1% |
| Sodium | 355mg | 15% |
| Potassium | 120mg | 3% |
| Fiber | 1.4g | 6% |
| Sugar | 8.1g | 16% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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