Part of Grandma Sherry's genius, is she doesn't measure anything. I didn't measure anything either, but I did take pictures, so you could get an idea of the measurements. Don't worry, you can do it. I think the key is to not be afraid of using too many spices. After I made the dressing, I tasted it and it was very salty, but once it's mixed with the noodles, it's perfect. I also have to say that this recipe doesn't taste exactly like Sherry's, but it's close. Grandma Sherry, please feel free to correct me, if I get anything wrong.
3 stalks of celery cut into tiny pieces (I forgot this part)
Make your hard boiled eggs.
Boil your noodles.
Cut up about 15 little sweet pickles.
The spices I used.
I used 5 heaping spoonfuls of mayo. I used the big spoon. You know, like with your silverware you get a little spoon and a big spoon. I'm sure it has a more dignified name, but I have no idea what it is. I also put the yolks of the hard boiled eggs in with the mayo. I don't know if Grandma Sherry does this, but it sounded like a good idea. You have to mash it with a fork and get it good and mixed up.
This is about how much egg and pickle mixture you need.
The mustard. I actually ended up putting twice this amount in the end.
The seasoned salt, and again I put twice this amount in. So completely cover the top with seasoned salt and you should be good.
The garlic. This is a good amount.
The celery salt. Use twice this amount also. Promise it's not too much.
Add a little pepper and mix it up. You want a nice creamy yellow color and lots of specks, like so.
After you drain the noodles, add the pickle and eggs.
Add the dressing.
And, ta-da, you have the best macaroni salad in the world. This makes plenty of salad for lots of people. Or several meals in a row.