Why You’ll Love This Recipe

I enjoy this recipe because it is simple, creamy, and packed with old-fashioned flavor. I can prepare it ahead of time, making it a stress-free side dish for entertaining. I also like how the crunchy celery, sweet relish, and creamy dressing balance each bite, while the chilled salad becomes even more delicious as the flavors blend together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

24 ounces large elbow macaroni
1/2 medium white onion, diced
1 celery stalk, diced
2/3 cup Miracle Whip
1/3 cup mayonnaise
1/4 cup sweet pickle relish
1 teaspoon yellow mustard
Kosher salt, to taste
Black pepper, to taste
6 hard-boiled eggs (4 diced, 2 sliced)
2 tablespoons Salad Supreme seasoning, plus extra for garnish

Directions

I cook the elbow macaroni in salted boiling water until al dente, then drain and let it cool slightly.
I transfer the cooked macaroni to a large mixing bowl and add the diced onion and celery.
I whisk together the Miracle Whip, mayonnaise, sweet pickle relish, mustard, salt, and black pepper until smooth.
I pour the dressing over the macaroni mixture and stir until everything is evenly coated.
I gently fold in the diced hard-boiled eggs and Salad Supreme seasoning.
I arrange the sliced eggs on top and sprinkle with a little extra Salad Supreme seasoning.
I cover the bowl and refrigerate the salad for at least one hour before serving so the flavors can develop.

Servings and Timing

Servings: 16
Prep Time: 1 hour 15 minutes (includes chilling)
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes

Variations

I add diced red or green bell peppers for extra color and crunch.
I mix in shredded cheddar cheese for a richer flavor.
I stir in chopped dill pickles instead of sweet relish when I want a tangier salad.
I add cooked peas for a classic potluck variation.
I sprinkle paprika over the top before serving for a traditional finish.

Storage/Reheating

I store the macaroni salad in an airtight container in the refrigerator for up to 3 days. I give it a good stir before serving because the pasta absorbs some of the dressing as it chills. If it looks a little dry, I mix in a small spoonful of mayonnaise to refresh the texture. I do not recommend freezing because the dressing can separate after thawing.

FAQs

Can I make Grandma’s Macaroni Salad ahead of time?

Yes. I actually prefer making it a day in advance because the flavors have more time to blend together.

Can I use only mayonnaise instead of Miracle Whip?

Yes. I can use all mayonnaise if I prefer a less sweet dressing, although the traditional recipe uses both.

What is the best pasta for macaroni salad?

I like using large elbow macaroni because it holds the creamy dressing well, but regular elbow macaroni also works great.

How do I keep the salad creamy?

I refrigerate the salad in an airtight container and stir in a little extra mayonnaise before serving if the pasta has absorbed too much of the dressing.

What can I serve with macaroni salad?

I enjoy serving it alongside grilled burgers, barbecue chicken, hot dogs, ribs, sandwiches, or other picnic favorites.

Conclusion

I always come back to this Grandma’s Macaroni Salad because it is creamy, satisfying, and filled with nostalgic flavors. I can make it ahead of time, customize it with my favorite mix-ins, and serve it at everything from backyard cookouts to holiday gatherings. It is a timeless side dish that never goes out of style.

Grandma’s Macaroni Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Grandma’s Macaroni Salad is a creamy, old-fashioned favorite made with tender elbow macaroni, crisp vegetables, hard-boiled eggs, and a tangy dressing. It’s a perfect make-ahead side dish for picnics, potlucks, barbecues, and family gatherings.

Author: Laura
Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 16 servings
Category: Side Dish
Method: Boil
Cuisine: American
Diet: Vegetarian

Instructions

Cook the elbow macaroni in salted boiling water until al dente. Drain and let it cool slightly.
Transfer the cooked macaroni to a large mixing bowl and add the diced onion and celery.
Whisk together the Miracle Whip, mayonnaise, sweet pickle relish, yellow mustard, kosher salt, and black pepper until smooth.
Pour the dressing over the macaroni mixture and stir until evenly coated.
Gently fold in the diced hard-boiled eggs and Salad Supreme seasoning.
Arrange the sliced hard-boiled eggs over the top and sprinkle with additional Salad Supreme seasoning.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

Add diced red or green bell peppers for extra crunch and color.
Mix in shredded cheddar cheese or cooked peas for a classic variation.
Use chopped dill pickles instead of sweet relish for a tangier flavor.
Store in an airtight container in the refrigerator for up to 3 days.
Stir in a little extra mayonnaise before serving if the salad becomes dry after chilling.

Nutrition

Serving Size: 1 serving
Calories: 310 kcal
Sugar: 5 g
Sodium: 490 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 80 mg