Grammy's Kitchen · Macaroni Salad · Easy Macaroni Salad
One of 47 macaroni salad recipes we measured
678 cooks on www.eatingonadime.com rate it 4.9★.
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% |
| dairy | 0% | 7% |
| aromatics | 7% | 10% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb elbow macaroni |
| 170 g | 6 oz cheddar cheese ((cubed)) |
| 75 g | 1/2 red onion ((minced)) |
| 160 g | 4 celery stalks ((diced)) |
| 120 g | 1 red bell pepper ((diced)) |
| 145 g | 1 cup frozen peas |
| 110 g | 1/2 cup mayo |
| 60 g | 1/4 cup apple cider vinegar |
| 25 g | 1/4 cup fresh dill |
| 25 g | 2 tablespoons sugar |
| 26 g | 2 tablespoons Dijon mustard |
| 6 g | 1 teaspoon salt |
| 2 g | 1 teaspoon pepper |
Method: 6 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hard boiled eggs!! I agree! Thank you Kerry for suggesting eggs. I knew there was something I wanted to add!” — a cook, 5.0★
“Made this today. Absolutely delicious! Thank you for sharing the recipe.” — a cook, 4.0★