Grammy's Kitchen · Macaroni Salad · Easy Macaroni Salad
One of 47 macaroni salad recipes we measured
from therecipecritic.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 47.
| this recipe | typical | |
|---|---|---|
| fat | 26% | 26% |
| acid | 7% | 4% |
| sweetener | 3% | 2% |
| salt | 1% | 0% |
| dairy | 0% | 7% |
| aromatics | 10% | 10% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 ounces elbow macaroni |
| 122 g | 2 carrots, (shredded) |
| 120 g | 3 stalks celery, (finely diced) |
| 145 g | 1 cup fresh or frozen peas, (if using frozen thaw before use) |
| 80 g | 1/2 cup green onion, (chopped) |
| 220 g | 1 cup mayonnaise |
| 60 g | 1/4 cup apple cider vinegar |
| 27 g | 2 tablespoons brown sugar |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 1 g | 1/2 teaspoon garlic powder |
Method: 5 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.