INGREDIENTS
•
1 pound whole-wheat elbow macaroni, boiled until tender in heavily salted water, drained, rinsed in cold water, and drained again
•
1 1/2 cups coarsely grated carrots (about 2 large)
•
1 cup diced celery (about 2 stalks)
•
1 fat scallion, sliced in half lengthwise and slivered
•
1 cup Hellman's or Best Foods mayonnaise
•
1/4 cup white vinegar
•
1/2 cup sugar
•
1 tablespoon hotdog relish
•
1 tablespoon yellow mustard
•
3 teaspoons kosher salt (or half as much table salt)
•
Freshly ground black pepper
•
2 tablespoons finely chopped parsley
•
Dire