My Mom's Awesome Macaroni Salad (enough to feed a crowd!)
This was my Mom's recipe. She never wrote anything down, so the amounts on the seasonings are estimates and 'to taste.' She always said the key ingredient was 'love.'
Preparation Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
Calories
561 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
Step 2
Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
Step 3
Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.
Ingredients
1 teaspoon white sugar
1 teaspoon garlic powder
½ teaspoon ground black pepper, or to taste
1 pinch paprika
1 (16 ounce) package elbow macaroni
¼ cup white vinegar
2 hard-boiled eggs, sliced
1 small sweet onion, chopped
1 ½ teaspoons seasoned salt, or to taste
2 ½ cups mayonnaise
4 hard-boiled eggs, chopped
1 large cucumber, seeded and chopped
2 (5 ounce) cans chunk light tuna in water, drained and flaked
