Macaroni Salad
Macaroni Salad with sauce gribiche inspired dressing
Macaroni salad often suffers from heavy dressings or breaks down in the heat. This version avoids both.
The dressing is inspired by the French sauce gribiche — an emulsion of egg yolk, mustard, and vinegar that stays sharp and stable. Combined with al dente pasta, crisp vegetables, pickles or capers, and fresh herbs, it delivers a salad that holds up outdoors and improves as it rests.
It’s fresh, memorable, and ready in minutes. The kind of salad you can depend on for a picnic or any gathering.
Watch my video to follow along step-by-step.
Most Memorabele Macaroni Salad
For the salad:
¾ lb (340 g) elbow macaroni (or small shells/bow ties/rotini)
3 hard-boiled eggs (3 yolks for dressing, whites chopped into salad)
½ small red onion, diced and soaked in cold water to soften
2 scallions, chopped (include green tops)
1–2 celery stalks, finely chopped
2–3 tbsp capers and/or chopped pickles
2 tbsp Dijon mustard
1–2 tsp white wine vinegar
3–4 tbsp olive oil
½ tsp celery seed (optional)
Pinch of paprika (optional)
Sea salt and freshly ground black pepper, to taste
Optional: Freshly chopped parsley or tarragon for garnish
Method
1. Cook Pasta
Bring a large pot of salted water to a boil.
Cook pasta until al dente.
Drain and rinse under cold water.
Spread out on a sheet tray to cool and toss with a drizzle of olive oil to avoid clumping. Allow to dry slightly.
2. Make the Dressing
In a large bowl, mash the yolks of 3 hard-boiled eggs with Dijon mustard and white wine vinegar.
Whisk in oil to form a stable emulsion.
Season with salt, pepper, and celery seed, if using.
3. Assemble
Add cooled pasta to the bowl.
Fold in chopped red onion, scallion, celery, pickles/capers, and chopped egg whites.
Toss until everything is evenly coated.
4. Finish
Sprinkle with paprika (optional).
Top with fresh herbs.
Chill before serving.
📌 Serving Notes
Built for heat: the yolk-based dressing is more stable than mayo.
Al dente pasta and prepped veggies keep it crunchy.
Recipe yields a full 13×9 dish of salad.
The Larder Notes
This salad keeps well for two to three days if covered and refrigerated. In fact, the flavors deepen as it rests. If preparing ahead, hold back the fresh herbs and add them just before serving for brightness.
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