When I set out to create a list of 4th of July recipes, I knew I couldn’t leave out the BBQ Classic: macaroni salad. Growing up, macaroni salad was always present at our backyard BBQs, camping trips, and just about any potluck event we had. Each time someone different would bring it and add their own twist to the traditional recipe. This version is a combination of all of my favorite flavors from the various macaroni salads that people would bring. I personally like the little kick from the Creole seasoning.
You will notice that I use both dill pickles and sweet pickle relish in this recipe. I chose to do that because although I refuse to eat sweet pickles on their own, they add a really nice sweetness to this dish. I chose to add dill pickles, because I have a slight addiction to them and the saltiness that they bring nicely compliments the sweetness from the sweet pickles. Note: Since dill pickles have a lot of salt you probably won’t have to add as much to season the finished salad.
Macaroni SaladPrint Recipe
- 2 cups uncooked dried elbow macaroni
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons creole seasoning
- 1 teaspoon hot sauce (optional)
- 1 tablespoon sweet pickle relish
- 1 tablespoon diced dill pickle
- 1/2 cup minced onion
- 1 cup diced celery
- 1 (2.25 ounce) can sliced olives
- 3 hard boiled eggs, diced
- kosher salt and fresh cracked pepper to taste
Cook macaroni according to package directions. Run under cold water for about 30 seconds to cool. Allow macaroni to cool while you are preparing the rest of the salad.
In a large bowl whisk together mayonnaise, mustard, creole seasoning, hot sauce (if using), sweet pickle relish and dill pickle.
Fold in cool macaroni and remaining ingredients.
Chill for 30 minutes.
Season to taste with salt and fresh cracked pepper. Serve.