2 tablespoons sweet pickle relish, plus more for garnish
1 tablespoon finely minced jalapeño pepper
4 hot dogs
4 hot dog buns, split
¼ cup crushed BBQ potato chips, plus more as needed
Mustard (whichever kind you like on your hot dogs)
Bring a medium pot of generously salted water to a boil over high heat. Cook the macaroni according to al dente package directions, drain, and rinse under cold water. Drain well and toss with the oil. Combine the mayo, mustard, salt, and pepper in a medium bowl, then stir in the pasta, scallions, red onion, pickle relish, and jalapeño. Cover and chill until ready to use.
Preheat a grill, grill pan, or cast iron skillet over medium-high heat. Grill the hot dogs to your desired level of char. During the last 2 minutes of grilling, butter the inside of the hot dog buns and toast, buttered side down, until the butter is melted and the edges of the buns are slightly crisped.
Remove the macaroni salad from the fridge and season with more salt and pepper to taste, then pile about ¼ cup of the cold macaroni salad into each bun. Top with a grilled hot dog, crush some chips on top, then garnish with mustard, ketchup, and pickle relish. Serve the extra macaroni salad on the side.