Grammy's Kitchen · Macaroni Salad · Hawaiian Macaroni Salad
One of 47 macaroni salad recipes we measured
10 cooks on www.eatingonadime.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 | 96% | 26% |
| acid | 5% | 4% |
| sweetener | 1% | 2% |
| salt | 0% | 0% |
| dairy | 11% | 7% |
| aromatics | 7% | 10% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 ounces Macaroni Pasta |
| 30 g | 2 Tablespoons Apple Cider Vinegar |
| 122 g | 2 Carrots (peeled and shredded) |
| 750 g | 5 Green Onions (thinly sliced) |
| 440 g | 2 cups Mayonnaise (Hellman’s or Best Foods Real Mayonnaise) |
| 61 g | 1/4 cup Milk |
| 8 g | 2 teaspoons Sugar |
| 5 g | 2 teaspoons Pepper |
| 6 g | 1 teaspoon Salt |
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.
“Hi! This recipe looks delicious! I make this just a little different. I add fresh or canned Pineapple (in it's own juice). The pineapple gives it a real Hawaiian flavor! I also sometimes add red grapes cut in half. Thank you for all the wonderful recipes y” — a cook, 5.0★
“I have made this so many times. Every one always loves it. Just like the macaroni salad on a hawaiian plate.” — a cook, 5.0★