My Mom's Awesome Macaroni Salad (enough To Feed A Crowd!)

Ingredients

• Servings: 12
• 1 (16 ounce) package elbow macaroni
• 2 1/2 cups mayonnaise
• 1/4 cup white vinegar
• 1 1/2 teaspoons seasoned salt, or to taste
• 1 teaspoon white sugar
• 1 teaspoon garlic powder
• 1/2 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

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• 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.