Grammy's Kitchen · Macaroni Salad · Macaroni Salad
One of 47 macaroni salad recipes we measured
from sugarspunrun.com
1,471 cooks on sugarspunrun.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 | 36% | 26% |
| acid | 3% | 4% |
| sweetener | 3% | 2% |
| salt | 0% | 0% |
| egg | 21% | 0% |
| dairy | 15% | 7% |
| aromatics | 9% | 10% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 oz dry macaroni noodles ((227g)) |
| 80 g | 1/2 cup finely diced sweet gherkins (usually 4-6 sweet gherkins for me (80g)) |
| 100 g | 3/4 cup finely diced red bell pepper (about 1/2 pepper (100g)) |
| 55 g | 1/3 cup thinly sliced celery (about 1-2 stalks (55g)) |
| 45 g | 1/3 cup finely diced red onion ((45g)) |
| 100 g | 2 large hard boiled eggs, finely diced |
| 175 g | 3/4 cup mayonnaise (I use olive oil mayo (175g)) |
| 70 g | 1/4 cup sour cream ((70g)) |
| 2 Tablespoons sweet pickle juice | |
| 15 g | 1 Tablespoon red wine vinegar* |
| 12 g | 1 Tablespoon granulated sugar |
| 9 g | 2 teaspoons dijon mustard |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 0 g | 1/8 teaspoon garlic powder |
| 0 g | 1/8 teaspoon crushed red pepper (optional) |
Method: 5 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was such a great recipe! My child has horrible food allergies so I've had to start making foods that they've loved but now can't have. We had to adjust a few things but this recipe made it so easy to adjust as needed. I used mayo and sour cream that are p” — a cook, 5.0★
“Enjoyed this recipe very much. I took it to a potluck, and several asked me for the recipe. I gave them your blog/site. I was a little skeptical of the eggs, but it did add that little something to it.” — a cook, 5.0★