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A creamy blend of mayo and veggies sure to please any with a heart for a good ole' Southern tradition. My grandma use to make this macaroni salad all the time at every holiday.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.

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  • Meanwhile, place eggs in another pot and cover with water. Bring to a boil; turn off heat and let sit for 10 minutes. Drain.

  • Drain cooked macaroni and place back into the pot; add mayonnaise and stir until creamy. Dice boiled eggs and mix into pasta. Fold in tomatoes, celery, radishes, and onion. Transfer to a big bowl and season with salt, pepper, and celery seed.

Nutrition Facts

394 calories; protein 10.6g; carbohydrates 39.1g; fat 21.9g; cholesterol 120.2mg; sodium 425.5mg. Full Nutrition
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