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  • Writer's picturePaul

Yankee Doodle Macaroni Salad

Updated: Jul 26, 2021

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Macaroni Salad
Grilling and BBQ season gets pretty intense in my backyard

Who hasn’t encountered macaroni salad at some point or another? For me at least, macaroni salad is one of those things that no potluck or BBQ can be considered complete without. And as I’m finally starting to watch the snowpack outside my window melt into spring showers, I’ll admit that I’m starting to look forward to warm days spent outside in my hammock loosely monitoring whatever deliciousness is happening in my smoker. But you usually need something to go with those assorted slabs of meat and that’s what we’re going to be discussing.

A quick look around the internets will reveal almost countless recipes and styles of macaroni and it’s cousin pasta salad with almost every different manner of add-in and dressing that you can imagine. And I must admit, I’m not a super adventurous Viking when it comes to my macaroni salads. I’ve definitely encountered more than my fair share of mass produced store bought versions that were, at best, not much to get excited over and at worst barely edible. Some monsters even add raisins!

But fear not, without too much trouble, you too can be a potluck power-player with this simple and easy recipe. Oh, and I’ll also tell you the best way I’ve found to make your own mayonnaise for the dressing. I promise it’ll be way better than anything you can buy at the store.

I spent over a decade in the software industry and I still prefer a pen and paper in the kitchen.

Bubble bubble and hopefully no trouble

6 large eggs

8oz macaroni elbows

½ Yellow onion, finely diced

There really isn’t too much to say about this part of the preparation. We ultimately want hard boiled eggs, softened onions, and slightly al dente macaroni at room temperature.

I previously shared my method of hard boiling when it came to making deviled eggs. Long story short, bring a large pot of salted water to a rolling boil. Carefully add your eggs and plastic color changing egg timer. Then wait until the timer indicates that you have hard boiled eggs. Once done, I usually shock them in an ice bath to prevent the unpleasant gray layer from forming around the yolk. If you have a better way that works for you, feel free to do that!

Peel your eggs, halve them, and separate the yolks and whites. We’ll be using the yolks in the dressing and the whites will accompany the macaroni.

If you’re trying to be less wasteful, you can even cook the macaroni in the same salted water that you boiled the eggs in! I went this route because the water was already hot and boiling water takes forever on my weathered old gas stove.

Add the macaroni to your boiling water and once it reaches al dente, drain it and shock with cold water to stop the cooking process and cool it down. Trust me, you don’t want to add a mayonnaise based dressing to hot macaroni. Drain completely and set aside. Make sure to stir a few times as it's cooling down to make sure that the macaroni doesn't stick to itself.

Finally get a frying pan or skillet and apply some medium-high heat to the onion with a little bit of butter until it looks translucent and smells delicious. Then set aside to cool.

The macaroni, eggs, and onions can be prepared up to a day ahead of time, if needed. However, I’d recommend against peeling and halving the eggs until you are ready for final assembly.

The Mayo Clinic

1 large egg

1 cup neutral oil (NOT olive oil)

1 tsp Dijon mustard

1 Tbsp lemon juice

Pinch kosher salt

Few grinds black pepper