Grammy's Kitchen · Macaroni Salad · Macaroni Salad
One of 47 macaroni salad recipes we measured
from tastesbetterfromscratch.com
36 cooks on tastesbetterfromscratch.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 | 31% | 26% |
| acid | 8% | 4% |
| sweetener | 2% | 2% |
| salt | 1% | 0% |
| dairy | 25% | 7% |
| aromatics | 11% | 10% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1/2 pound elbow macaroni (, or ditalini) |
| 40 g | 1/4 cup red onion (, finely diced ) |
| 40 g | 1 rib celery (, finely diced) |
| 60 g | 1/2 red bell pepper (, finely diced) |
| 32 g | 1/4 cup carrots (, finely shredded , loosely measured, then squeezed out) |
| 110 g | 1/2 cup mayonnaise |
| 58 g | 1/4 cup sour cream (, or plain Greek yogurt) |
| 30 g | 2 Tablespoons milk |
| 30 g | 2 Tablespoons cider vinegar |
| 6 g | 1/2 Tablespoon granulated sugar |
| 7 g | 1/2 Tablespoon dijon mustard |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon freshly ground black pepper |
Method: 4 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This has that deli-style salad taste I was craving - yum! I didn’t have any celery, so I added some green pepper instead. I also added some diced cheddar cheese, otherwise I followed the recipe as written. I personally loved the crunch of the veggies, ” — a cook, 5.0★
“I used sour cream for this recipe rather than the Greek yogurt because I knew my family would like it better. Also I only had a bag of multi-colored mini sweet peppers so I used one red, one yellow and one orange. I SO wish I would've had dijon mustard but w” — a cook, 5.0★