Macaroni Salad

★★★★★ 2 Reviews
JennyPowers avatar
By Jenny Powers
from Abingdon, VA

This recipe came from childhood friends, the Snyders. It will not last long in your house. The suprise ingredient is the tuna and it takes it over the top. It has few ingredients and is soooo good. I have never had a written recipe and have just thrown it together. Here's one that I have put together. If you are feeding a crowd, double the recipe. I made this last night and could not resist having it for breakfast, it is good anytime. I bet you cannot eat just one serving. Enjoy!!!!

serves 6 to 8
method Blend

Ingredients

  • 8 oz
    elbow macaroni, cooked ala dente
  • 1/1/2 c
    hellman's mayonnaise
  • 2 Tbsp
    french's yellow mustard
  • 4 stalk
    celery, finely chopped
  • 1/2
    vidalia onion, finely chopped
  • 4
    eggs, hard boiled
  • salt and pepper totaste
  • paprika for garnish
  • 1 can
    white albacore tuna, drained and flaked
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How To Make

  • 1
    Combine mayonnaise, mustard. Add salt and pepper to taste, set aside.
  • 2
    Mash the hard boiled eggs with a fork to make the eggs into small pieces.
  • 3
    Add all ingredients to the macaroni and mix together. Add more salt and pepper to taste. Place in the refrigerator to chill.
  • 4
    Whenever you make macaroni into a salad, it absorbs the mayo mixture pretty fast. So after it is in the refrigerator for a few hours, check to see if it needs more of the mayo mixture. It usually does! Mix up half as much and add it to the macaroni salad.
  • 5
    This is better after it has chilled for at least 6 hours so the flavors marry. Prior to serving sprinkle paprika all over for color.
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