Ingredients :

• Elbow macaroni — The elbow shape is the right one — it holds the sauce in its curve with every bite. You can use ditalini or small shells if that’s what you have; it works very well. The important thing: firm al dente. Not ‘still crunchy’ al dente, but the center just resisting a bit under the tooth.
• Mayonnaise — It’s the base of the whole dressing — get a good one. Hellmann’s does the job perfectly. You can replace 2-3 spoons with thick sour cream or Greek yogurt to lighten it up and add natural acidity.
• Apple cider vinegar — This is what cuts through the richness of the mayo. Rounder and fruitier than white vinegar, it gives that little zing that keeps the salad from being heavy. Choose it if you have the choice.
• Sweet relish — The ingredient people don’t expect to see. Finely chopped pickles in a slightly sweet juice — it brings sweetness, tang, and a microscopic crunch that’s very pleasant. If you can’t find any, a finely chopped Russian pickle + a teaspoon of sugar will do the trick.