Potluck Macaroni Salad
- 1 (12 ounce) package shell macaroni (the smaller ones)
- 6 hard-boiled eggs, shelled and sliced
- 1 12 cups sweet onions, sliced (or you can use red onion, I have done both and like them equally well)
- 1 12 cups celery, sliced
- 1 12 cups dill pickles, chopped (I use the zesty garlic ones)
- 1 cup green olives, sliced (the ones that are stuffed with pimiento)
- 1 cup medium cheddar, cut into small cubes (very small cubes)
- 1 (6 ounce) can tuna, white albacore, drained and flaked
- 2 12 cups mayonnaise (can use more if you like or add 1/2 c buttermilk to the mayonnaise and mix well)
- 1 dash ol Old Bay Seasoning
- 1 dash garlic powder
- 1 dash onion powder
- 1 dash creole seasoning (or to taste)
- lettuce leaf
- 1 dash paprika (to garnish)
- Cook macaroni according to pkg.
- directions (I like mine a lot softer than most people so I don't cook it "Al Dente").
- Rinse in cold water and set aside.
- In large mixing bowl combine macaroni, eggs, onion, celery, pickles, olives, cheese and tuna.
- Mix gently but well.
- In small bowl, combine mayonnaise (and buttermilk if using) and seasonings.
- Pour over macaroni mixture and gently mix well.
- Refrigerate for at least 3 hours before serving (longer if you can).
- Serve on separate plates on a bed of lettuce leaves.
- Sprinkle with a dash of paprika before serving.
shell macaroni, eggs, sweet onions, celery, dill pickles, green olives, cheddar, tuna, mayonnaise, bay seasoning, garlic powder, onion powder, creole seasoning, paprika
Taken from www.food.com/recipe/potluck-macaroni-salad-383580 (may not work)