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

Recipe by: MHudson

"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.'"

Directions
Ingredients
Nutrition

Directions

Prep25 m
Cook10 m
Ready In1 h 35 m

1Bring 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.
2Mix 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.
3Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

Footnotes

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.

Ingredients