With BBQ season upon us, I decided to ring in spring with one of my favourite BBQ add-ons (and the one I tend to bring to potlucks most often), my macaroni salad. Now throughout this post, let’s pretend the words macaroni and potato are entirely interchangable. I make the same recipe, both with macaroni or potatoes. However, this time, due to what I had around the house, I went with macaroni.
This recipe is amazing for anyone, because it’s entirely modifiable to whatever you prefer. Don’t like red peppers? No prob, use green peppers. Maybe you hate all peppers in general, well then, leave them out. Have carrots instead of celery, that’s fine too. No fresh parsley, use dried or none at all. I can go on, but I’m sure you get the picture. You can use whatever you have in the fridge, it doesn’t matter.
This also applies to the dressing. Don’t like hot sauce, don’t use it. Hate mustard, leave that out too. Change up the herbs and spices to ones you really like and omit the ones you don’t. The only thing you pretty much need for the dressing is mayonnaise, but if you don’t like mayo, why not do an oil and vinegar dressing? It all comes back to use whatever you want.
You’ll notice there are no amounts in this recipe… I just throw stuff in, for both the salad and the dressing. I suppose I could tell you what’s in this batch, but the salads and dressings I make are never the same. I reiterate once again, it does not matter what you use. Use your judgement, obviously you won’t add 8 cups of mayo to 1 cup of macaroni… At least I hope you won’t. Taste as you go and adjust seasonings as necessary. Go with your gut, it’s where the macaroni salad is heading anyways. 😉
Mandy’s Macaroni Salad Ingredients:
Macaroni, cooked in salted water and cooled (or potatoes, cooked, cooled and diced)
Red Onion, small dice
Celery, small dice
Red Pepper, small dice
Hard-boiled eggs, chopped
Dill Pickles, small dice
Frank’s Red Hot Sauce
Herbes de Provence
Salt & Pepper
1 – Combine all salad ingredients in a large bowl. (My ratio of macaroni to other stuff is about 50/50, but this is how I like it.) Set aside.
2 – Combine all dressing ingredients in a smaller bowl. I use the pickle/olive juice to thin out the mayo. (Adding a tart flavour as well as saving me on added calories.) If you wanted to make your salad way more colourful, substitute the pickle and olive juices for pickled beet liquid for a bright pink dressing.
3 – Whisk this ingredients until smooth and adjust seasonings. I used a different dill pickle brand this time, which was far more vinegary than my usual one, so I added about a tablespoon of white sugar to balance the flavours. Too watery? Add more mayo. Not spicy enough? Add more Frank’s. I like mine to be a salad dressing consistency, tangy and sweet, with a tiny bit of heat on the finish.
4 – Combine the dressing with the salad and mix until thoroughly coated. Taste to ensure the seasoning are right and enjoy!
*The salad can also be refrigerated for a later date, which I tend to do. This allows the flavours to meld together much better, but you’ll notice the macaroni soaks up a lot of the dressing. You can either throw together another small batch of dressing or just use some mayo or a bit of pickle juice to moisten the salad.
Mandy De Geit
“If food was meditation, we’d chant Om-Nom-Nom.”