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Nutrition Facts
Serving Size 1 (114g) Recipe makes 16 servings
Calories 285
Calories from Fat 111		(39%)
Amount Per Serving		%DV
	Total Fat 12.4g	19%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 92mg		30%
Sodium 333mg		13%
Potassium 139mg		3%
Total Carbohydrate 32.1g		10%
	Dietary Fiber 1.2g	4%
	Sugars 3.7g
Protein 11.2g		22%
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Macaroni Salad

Recipe #381198 | 1 hour | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Terri Crooks
Jul 13, 2009

A family favorite! I also use this simple but tasty dressing (The last 3 ingredients), for my potato salad and homemade tartar sauce for fish. (add a little hot sauce and Worcestershire for fish.) I really love potato, and sometimes I will make this with just the potato (diced small) and dressing. There is no salt and pepper because we prefer to add these to our own tastes on our plate!

SERVES 16 (change servings and units)

Ingredients

1 (16 ounce) box elbow macaroni
10 ounces tuna fish (2- 5oz cans, chunk lite tuna in water)
1/2 cup green pepper (diced)
1/3 cup onion (diced)
1 stalk celery (diced)
6 hard-boiled eggs (mashed)
2 cups mayonnaise (ONLY HELMAN'S will do here)
3 tablespoons cider vinegar
5 tablespoons sweet pickle relish

Directions

1
Cook macaroni, rinse, and drain well. (You want the macaroni as dry as possible).
2
Put drained macaroni in a large bowl.
3
Add green pepper, onion, celery, and mashed egg and stir.
4
In a separate container, (I use old mayo jar so I can shake it up, and have a container to store any leftover dressing in). Mix mayonnaise, vinegar, and pickle relish till blended well.
5
Pour all but about 1/4 cup of dressing on macaroni and mix well.
6
Refrigerate for 1 hour and enjoy! If salad is dry just add remaining dressing until desired consistency is reached!