Grammy's Kitchen · Macaroni Salad · Macaroni Salad
One of 47 macaroni salad recipes we measured
from preppykitchen.com
57 cooks on preppykitchen.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 | 10% | 26% |
| acid | 6% | 4% |
| sweetener | 2% | 2% |
| salt | 1% | 0% |
| egg | 19% | 0% |
| dairy | 11% | 7% |
| aromatics | 14% | 10% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 226 g | 8 ounces dry elbow macaroni noodles ((226g)) |
| 150 g | 1 cup finely chopped celery ((150g)) |
| 65 g | 1/2 cup finely chopped bell pepper ((65g)) |
| 60 g | 1/2 cup finely diced red onion ((60g)) |
| 70 g | 1/2 cup finely chopped pickles ((70g)) |
| 100 g | 2 hard-boiled eggs (peeled and finely chopped) |
| 180 g | 3/4 cup sour cream ((180g)) |
| 104 g | 1/2 cup mayonnaise ((104g)) |
| 1/4 cup pickle juice ((60mL)) | |
| 26 g | 2 tablespoons Dijon mustard |
| 30 g | 2 tablespoons white vinegar |
| 8 g | 2 teaspoons granulated sugar |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/2 teaspoon ground black pepper |
Method: 4 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made this so many times and it's always fantastic! I've changed the vegetables to whatever I have on hand and it's still great - it's the dressing that makes it. My niece emphatically told me "you have to give me this recipe before you die!"...please no” — a cook, 5.0★
“I made a vegan version of this by replacing the sour cream with more vegan Mayo and replacing the eggs with peas. The dressing was delicious and everyone at my party loved it. I’m definitely keeping this recipe.” — a cook, 5.0★