Mom's Macaroni Salad
SaladsFROM CYNDI'S KITCHEN CUPBOARD
Mom's Macaroni Salad
Serves 12
This is a salad recipe that my mom made when we were kids and her mom made when she was a kid. Aren’t those just the best recipes. We have it all year round, but it’s particularly good during the summer as a refreshing cold salad. This is the salad that my kids want me to make when they come home. Hope you enjoy it as much as we do.
Ingredients:
- 1 box (16 ounces) small elbow macaroni, cooked until soft
- 6 hard-boiled eggs, 5 chopped and 1 sliced
- 1 large can of tuna in water, drained
- 1 can (14.5 ounces) of medium peas, drained
- 3 tomatoes, seeded and chopped
- ½ cup diced red onion
- ½ cup chopped celery
- ½ cup diced green pepper
- 5 sliced green onions
- Salt and pepper to taste
- 1/3 cup mayonnaise (I use a light version)
- 1-2 tablespoons sugar
- 1-2 tablespoons yellow mustard
- Salt and pepper to taste.
Directions:
- Make sure macaroni and eggs are cooled before combining with other ingredients. Otherwise, your dressing will become runny.
- Combine first 10 ingredients in a large bowl and mix well.
- In a small bowl, mix mayonnaise, sugar, and yellow mustard. Start with 1 tablespoon each of sugar and mustard and then add more for taste. The dressing should be a mix of tart and sweet at the same time, but not overly so.
- Pour dressing over salad and mix well. Salad ingredients should be lightly coated, not drenched in dressing.
- Place sliced egg on top of salad and serve. It can be served either at room temperature or cold.
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