Aunt Tony's Macaroni Salad

Sherry Blizzard


Nothing screams 4th of July more than fireworks and macaroni salad! Growing up in a large extended family, it was common to expect certain things when coming together. On the table one would always find: 1) fresh veggies like granddad's peas or beans, sliced tomatoes and cucumbers from his garden 2) a big bowl of home canned peaches, pears or apricots and 3) an obscenely huge bowl of Aunt Tony's Macaroni Salad.

The celery seed is the ingredient that pushes this recipe over the top wow! This creamy, easy to make salad is the best! I am sure your family will love it just as much as ours.

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5 Min


10 Min


Stove Top


1/2 lb
macaroni, elbow
1 c
4 small
hard boiled eggs
1 Tbsp
celery seed (more if you like)
1 4 oz jar(s)
diced pimentos
1 Tbsp
cream (optional)
salt and pepper to taste
paprika (optional)

Directions Step-By-Step

Hard boil peel and dice eggs.
Boil 1/2 lb. elbow macaroni 8 to 10 minutes (1/2 lb. will feed 6-8). (Note: a full 1 lb. box will make enough for 16-20 people)
Drain macaroni in a colander and rinse under cold water. Allow the macaroni to cool completely before adding the other ingredients. I don't know why but my cousin Judy said this makes a big difference so I did it.
Add chopped eggs, pimentos, celery seed and mayo. Mix together. It should be creamy. Add a tablespoon of cream at a time if needed to make moist to your taste.
Add salt and pepper to taste. Optional: Pour into a pretty dish and top with a light shake of paprika to give color.

About this Recipe

Course/Dish: Pasta Salads, Other Salads
Main Ingredient: Pasta
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids