A creamy blend of mayo and veggies sure to please any with a heart for a good ole’ Southern tradition. My grandma use to make this macaroni salad all the time at every holiday.
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 (8 ounce) jar mayonnaise (such as Hellman's®)
- 6 large eggs, at room temperature
- 3 medium tomatoes, quartered
- 3 stalks celery, chopped
- 6 ounces radishes, diced
- 1 white onion, diced
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 1 pinch celery seed
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
Step 2
Meanwhile, place eggs in another pot and cover with water. Bring to a boil; turn off heat and let sit for 10 minutes. Drain.
Step 3
Drain cooked macaroni and place back into the pot; add mayonnaise and stir until creamy. Dice boiled eggs and mix into pasta. Fold in tomatoes, celery, radishes, and onion. Transfer to a big bowl and season with salt, pepper, and celery seed.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 394 | |
% Daily Value * | |
Total Fat22g | 28% |
Saturated Fat4g | 19% |
Cholesterol120mg | 40% |
Sodium426mg | 19% |
Total Carbohydrate39g | 14% |
Dietary Fiber3g | 10% |
Total Sugars4g | |
Protein11g | |
Vitamin C9mg | 47% |
Calcium48mg | 4% |
Iron2mg | 13% |
Potassium338mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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