The secret ingredient to my macaroni salad is grain mustard, although not so secret if you have 20/20 vision. I love grain mustard. I love how the little grains pop in your mouth! I also use dijon mustard as well.
Every macaroni or potato salad I make always involves egg. I feel like hard boiled eggs are almost mandatory unless you love a deli-style macaroni salad. In that case, you’ll omit the eggs and add carrots etc. I love a good deli-style macaroni salad but here we’re going for a homestyle macaroni salad and eggs are like I mentioned almost mandatory.
So if you’ve checked out my other macaroni and potato salads you’ll notice that they’re all very similar and you may think I’m boring but I just LOVE a mayo, mustard, and egg based macaroni salad.
Definitely, go with some white meat. The mayo will moisten it up and most people who dislike white meat is usually because it’s too dry so this won’t be a problem. To play it safe and keep everyone happy I normally use white meat. Yes, that’s roasted chicken and of course, I did not remove the skin.
Here we have mayo, vinegar, dijon and grain mustard, sugar, salt, and pepper.
And here we have the most delicious macaroni chicken salad. So good!
There's a hidden secret in this recipe. Grain mustard. It's an added unexpected flavor that mellows out the chicken salad with the onions, it gives it a fresh flavor as well.
- 1 lb elbow macaroni
- 1 cup mayo
- 1 tbsp white vinegar
- 1 tbsp grain mustard
- 1 tbsp dijon mustard
- 1 1/2 tsp sugar
- 1 small shallot
- 4 eggs
- 2 cups cooked chicken
- 2 tbsp scallions
- 1/2 cup green peas
- salt and pepper to taste
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to packaging instructions, rinse under cold water and drain.
- In a large bowl combine the boiled eggs, cooked chicken, shallots, mayonnaise, mustard, sugar, salt, and pepper.
- Add the macaroni to the mixture and mix until well incorporated.
- Add the peas, season with salt and pepper, garnish with scallions if desired and enjoy!