My Mom's Awesome Macaroni Salad (enough to feed a crowd!)

Name: My Mom's Awesome Macaroni Salad (enough to feed a crowd!)
Prep time: 25 min
Cook time: 10 min
Total time: 95 min
Ingredients: 1 (16 ounce) package elbow macaroni; 2.5 cups mayonnaise; 0.25 cup white vinegar; 1.5 teaspoons seasoned salt, or to taste; 1 teaspoon white sugar; 1 teaspoon garlic powder; 0.5 teaspoon ground black pepper, or to taste; 2 (5 ounce) cans chunk light tuna in water, drained and flaked; 2 (4 ounce) cans baby shrimp, drained; 1 large cucumber, seeded and chopped; 1 small sweet onion, chopped; 4 hard-boiled eggs, chopped; 2 hard-boiled eggs, sliced; 1 pinch paprika

5.0

(7)

7 Reviews

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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.'

Recipe by MHudson

Published on June 18, 2020

4

Prep Time:

25 mins

Cook Time:

10 mins

Additional Time:

1 hrs

Total Time:

1 hrs 35 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

1 (16 ounce) package elbow macaroni
2 ½ cups mayonnaise
¼ cup white vinegar
1 ½ teaspoons seasoned salt, or to taste
1 teaspoon white sugar
1 teaspoon garlic powder
½ teaspoon ground black pepper, or to taste
2 (5 ounce) cans chunk light tuna in water, drained and flaked
2 (4 ounce) cans baby shrimp, drained
1 large cucumber, seeded and chopped
1 small sweet onion, chopped
4 hard-boiled eggs, chopped
2 hard-boiled eggs, sliced
1 pinch paprika

Directions

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.
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.
Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

Cook's Note:

I personally don't care for celery in salads, so I use cucumber instead, but you can definitely substitute celery in this recipe.

This is one of those salads that tastes even better the next day, thus my recommendation is to chill overnight, if possible.

Nutrition Facts (per serving)

561	Calories
40g	Fat
32g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 561
% Daily Value *
Total Fat 40g	52%
Saturated Fat 7g	33%
Cholesterol 162mg	54%
Sodium 451mg	20%
Total Carbohydrate 32g	11%
Dietary Fiber 2g	5%
Total Sugars 3g
Protein 18g
Vitamin C 2mg	9%
Calcium 45mg	3%
Iron 3mg	14%
Potassium 260mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.