Cold mayo-based elbow macaroni with sweet relish, celery, and hard-boiled eggs. The other cookout salad — coexists with potato salad without competition.
Macaroni salad and potato salad coexist at the Black cookout without territorial conflict — they are distinct dishes with distinct roles. Macaroni salad is lighter in color, sweeter, and softer; potato salad is the heavyweight. Bringing the wrong one when asked for the other is a social error that will be noted.
Macaroni salad's nutritional value comes from its eggs — two to three hard-boiled eggs per batch add complete protein and choline. The mayo base is predominantly fat; Duke's Real Mayonnaise (the Black kitchen standard) is made from soybean oil, which is high in omega-6. Avocado oil mayo is a direct substitute that halves the inflammatory fat load.
Cook elbow macaroni al dente — it will absorb dressing in the fridge and soften further. Dress while slightly warm so it absorbs. Refrigerate at least two hours before serving. The cold is mandatory — this is not a warm dish. Add a small amount of yellow mustard for color and sharpness.
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