This was my Moms 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
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 35 mins
Ingredients
Instructions
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
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