Best Grandma Carrs Macaroni Salad Recipes

GRANDMA'S MACARONI SALAD

Grandma's Macaroni Salad image

A sweet macaroni salad just like Grandma used to make. The dressing is a good basic macaroni salad dressing that you can use with your own macaroni salad recipe. You must refrigerate for at least 4 hours for all of the flavors to blend together.

Provided by Hope

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 4h35m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups elbow macaroni
¼ cup sweet relish
½ cup onion, finely chopped
½ cup finely chopped green bell pepper
¼ cup finely chopped carrot
1 hard-boiled egg, chopped
¼ cup creamy salad dressing (such as Miracle Whip®)
¼ cup reduced-fat sour cream
2 tablespoons low-fat milk
2 tablespoons white sugar
1 teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well; rinse with cold water and drain again.
Reserve 2 tablespoons relish juice; place the rest in a large bowl with onion, bell pepper, carrot, and egg.
Whisk creamy salad dressing into reserved relish juice. Mix in sour cream, milk, sugar, dill, salt, and pepper. Fold gently into the macaroni mixture. Refrigerate to let flavors blend, 4 to 24 hours.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 28.9 g, Cholesterol 32.3 mg, Fat 4.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 215 mg, Sugar 8.2 g

GRANDMA CARR'S MACARONI SALAD

Grandma Carr's Macaroni Salad image

This was one of Grandma's staples. It was almost always in the refrigerator. Every picnic we ever had featured this salad. And Grandma loved picnics so we had LOTS of them. It is just easy and simple food but good. Grandma varies the veggies she included based on what she had on hand. Sometimes there was celery, sometimes green...

Provided by Kathie Carr

Categories Pasta Salads

Time 15m

Number Of Ingredients 17

Ingredients

SALAD:
1 lb elbow macaroni, cooked in boiling salted water until al dente and drained
2 Tbsp vegetable oil
1 tsp salt
1 tsp freshly ground black pepper
1/2 c chopped onions, sweet onions are great, red or white
1 c chopped celery
1/2 c chopped sweet pickles
1 chopped bell pepper, any color of your choice or mixed
DRESSING:
1 1/2 c mayonnaise
2 Tbsp milk
1 Tbsp prepared yellow mustard (not powdered)
1 tsp celery seed
OPTIONAL GARNISH:
1 tsp paprika
2 hard boiled eggs, optional

Steps:

1. In a large salad bowl, toss together the warm pasta, oil, salt, and pepper; allow to cool, then add the onion, celery, pickles, and bell pepper; toss to blend. For dressing: In a small bowl, stir together the mayonnaise, milk, mustard, and celery seeds; pour half over the salad and toss to coat.
2. At this point, cover and refrigerate the salad and remaining dressing for at least 4 hours and up to 2 days. This allows flavors to blend and makes salad so much better. One hour before serving, remove the salad from the refrigerator, add more dressing, if needed, and taste for salt and pepper. Grandma often topped the salad with sliced hard boiled eggs and sprinkled everything with the paprika. Cover, and refrigerate until ready to serve.
3. VARIATIONS: Add chopped chicken or ham. Try adding frozen uncooked peas, olives, cherry tomatoes, anything you might like.