Aunt Tony's Macaroni Salad

★★★★★ 2 Reviews
akflurry avatar
By Sherry Blizzard
from Piney Flats, TN

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.

serves 6-8
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients

  • 1/2 lb
    macaroni, elbow
  • 1 c
    mayonnaise
  • 4 sm
    hard boiled eggs
  • 1 Tbsp
    celery seed (more if you like)
  • 1 4 oz jar
    diced pimentos
  • 1 Tbsp
    cream (optional)
  • salt and pepper to taste
  • dash
    paprika (optional)
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How To Make

  • 1
    Hard boil peel and dice eggs.
  • 2
    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)
  • 3
    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.
  • 4
    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.
  • 5
    Add salt and pepper to taste. Optional: Pour into a pretty dish and top with a light shake of paprika to give color.
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