My Mom's Awesome Macaroni Salad (enough to feed a crowd!)
Description
This macaroni salad is given added depth with the addition of tuna, shrimp, cucumber, and hard-cooked eggs.
Ingredients
•
1 (16 ounce) package elbow macaroni
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2 1/2 cups mayonnaise
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1/4 cup white vinegar
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1 1/2 teaspoons seasoned salt, or to taste
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1 teaspoon white sugar
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1 teaspoon garlic powder
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1/2 teaspoon ground black pepper, or to taste
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2 (5 ounce) cans chunk light tuna in water, drained and flaked
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2 (4 ounce) cans baby shrimp, drained
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1 large cucumber, seeded and chopped
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1 small sweet onion, chopped
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4 hard-boiled eggs, chopped
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2 hard-boiled eggs, sliced
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1 pinch paprika
Directions
1
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.
2
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.
3
Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.