Grammy's Kitchen · Macaroni Salad · Creamy Macaroni Salad
One of 47 macaroni salad recipes we measured
2 cooks on www.browneyedbaker.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 47.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 26% |
| acid | 4% | 4% |
| sweetener | 0% | 2% |
| salt | 0% | 0% |
| egg | 25% | 0% |
| dairy | 60% | 7% |
| aromatics | 0% | 10% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1/2 pound elbow macaroni |
| 100 g | 2 hard-cooked eggs (whites roughly chopped, yolks left whole) |
| 245 g | 1 cup low-fat or non-fat plain yogurt |
| 14 g | 1 tablespoon mayonnaise |
| 15 g | 1 tablespoon fresh lemon juice |
| 4 radishes (quartered and thinly sliced) | |
| 80 g | 2 celery stalks (thinly sliced crosswise) |
| 12 g | 2 tablespoons finely chopped dill pickle |
| Salt and pepper (to taste) | |
| 12 g | 2 tablespoons chopped fresh chives |
Method: 3 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.