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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Macaroni salad the way mom used to make. Measurements are more according to taste - add more or less of what you like/don't like. Ingredients:
16 ounces elbow macaroni (or any pasta noodle you like) |
4 -6 hard-boiled eggs, cut into chunks |
1 (6 ounce) can tuna fish |
2 -3 stalks celery, diced |
1/2 onion, diced |
3 -4 radishes, diced |
2 -3 sprigs fresh parsley, chopped finely |
4 -5 tablespoons mayonnaise |
paprika |
Directions:
1. Boil the macaroni in water with a pinch or so of salt. Drain and put in a large bowl.
2. Drain the tuna fish and mash up the chunks with a fork. Add it to the noodles.
3. Add the radishes, celery, parsley, onion and eggs to the noodles, and mix it up.
4. Add the mayonnaise. I like lots of mayo, some like a thin covering. Add a little at first and see if you want more. Mix thoroughly.
5. Add a few shakes of paprika. Refrigerate for at least an hour or so.
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