Description
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.’
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
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.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 1 hr 35 mins
Servings: 12