grandma’s macaroni salad recipe

Written ByJenny Smyth Posted on
grandma's macaroni salad recipe
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The Best grandma’s macaroni salad recipe

This is my grandma’s macaroni salad recipe, the one I grew up eating at every family gathering. It is a simple, no fuss dish that everyone loves. I make it for potlucks, barbecues, and even just for a quick lunch during the week.

My kids ask for it all the time, and it is one of those recipes that just feels like home. The salad has a creamy, tangy dressing that coats the pasta perfectly. The crunch from the celery and onion gives it a nice texture, and the hard boiled eggs add a little protein.

It is not too heavy, but it is satisfying. I love that I can make it ahead of time and it actually tastes better the next day after the flavors have had a chance to meld together. One of the best things about this recipe is how easy it is to customize.

You can add in some shredded carrots for extra color and sweetness, or toss in some diced ham or chicken to make it a full meal. I often use whole wheat pasta to boost the fiber, and I swap out some of the mayo for Greek yogurt to cut down on fat. It is a great way to get the kids to eat their veggies without a fight.

This macaroni salad is a staple in our house because it is reliable and always a hit. It is the kind of dish that brings people together, and I am so glad I have my grandma’s recipe to pass down. I hope you enjoy it as much as we do.

Grandma's Macaroni Salad

Grandma’s Macaroni Salad

4.6 from 1709 votes

A classic, creamy macaroni salad with a tangy dressing, crunchy vegetables, and hard boiled eggs. This is the perfect side dish for any gathering or a simple family meal.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salad

1 pound elbow macaroni
1 cup chopped celery (about 2 stalks)
1/2 cup chopped yellow onion
3 hard boiled eggs, chopped
1/4 cup chopped fresh parsley (optional)

For the Dressing

1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the elbow macaroni and cook until al dente, about 7 to 8 minutes, stirring occasionally to prevent sticking.
3Drain the macaroni in a colander and rinse it under cold running water to stop the cooking process.
4Let it drain completely for a few minutes, shaking the colander to remove excess water.
5While the pasta cooks, prepare the dressing.
6In a small bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, sugar, salt, and black pepper until smooth and well combined.
7In a large mixing bowl, combine the cooled macaroni, chopped celery, chopped onion, and chopped hard boiled eggs.
8Pour the dressing over the mixture and stir gently with a rubber spatula until everything is evenly coated.
9Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
10Before serving, give the salad a good stir and adjust seasoning with salt and pepper if needed.
11Garnish with fresh parsley if desired.

🔧Equipment

Large pot
Colander
Large mixing bowl
Small bowl
Whisk
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 480mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 8g

📝Notes

For a lighter version, substitute half the mayonnaise with plain Greek yogurt. This salad can be stored in the refrigerator for up to 3 days.

Watch Video Of How Grandma’s Macaroni Salad Works

This grandma’s macaroni salad is a recipe that never fails. It is perfect for any occasion, from a summer barbecue to a holiday potluck, and it always gets compliments.

I love that I can make it a day ahead and not worry about last minute prep. For storage, keep the salad in a covered container in the fridge.

If it seems dry after a day or two, just stir in a little extra mayonnaise or a splash of milk. To serve, you can enjoy it cold straight from the fridge, or let it sit at room temperature for about 15 minutes to take the chill off.

It pairs wonderfully with grilled meats, sandwiches, or just on its own. This recipe is a keeper for family gatherings and everyday meals alike.

❓ Frequently Asked Questions About Grandma’s Macaroni Salad

1. Can I make this macaroni salad ahead of time?

Yes, this salad is actually better when made ahead. Prepare it a day before and refrigerate it overnight. The flavors will blend together beautifully. Just give it a good stir before serving.

2. How do I keep the macaroni from getting mushy?

Cook the pasta just until al dente, which is usually a minute or two less than the package directions. Rinse it with cold water immediately after draining to stop the cooking process. This helps the pasta stay firm in the salad.

3. Can I add other vegetables to this salad?

Absolutely. This recipe is very flexible. You can add shredded carrots, diced bell peppers, or even some frozen peas that have been thawed. Just keep the total amount of add ins to about 1 cup so the dressing ratio stays balanced.

4. How long does this macaroni salad last in the fridge?

Stored in an airtight container, this salad will keep for 3 to 4 days in the refrigerator. The pasta may absorb some of the dressing over time, so you might need to add a little extra mayo or a splash of milk before serving leftovers.

5. Can I use a different type of pasta?

Yes, you can use any small pasta shape like shells, rotini, or ditalini. Just adjust the cooking time according to the package directions and cook to al dente. The key is to use a shape that will hold the dressing well.

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