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Prep Time: 22 Minutes Cook Time: 180 Minutes |
Ready In: 202 Minutes Servings: 12 |
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I found this online and did a few changes to our family's taste. We ended up taking it to potluck dinners and thus the name. It always disappears so we know people like it as much as we do. I kept misplacing the recipe, so put it on here to keep it where I can find it...lol Prep time includes the time for hard boiling the eggs. Cook time is chill time. Ingredients:
1 (12 ounce) package shell macaroni (the smaller ones) |
6 hard-boiled eggs, shelled and sliced |
1 1/2 cups sweet onions, sliced (or you can use red onion, i have done both and like them equally well) |
1 1/2 cups celery, sliced |
1 1/2 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 1/2 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) |
Directions:
1. Cook macaroni according to pkg. directions (I like mine a lot softer than most people so I don't cook it Al Dente ).
2. Rinse in cold water and set aside.
3. In large mixing bowl combine macaroni, eggs, onion, celery, pickles, olives, cheese and tuna. Mix gently but well.
4. In small bowl, combine mayonnaise (and buttermilk if using) and seasonings. Pour over macaroni mixture and gently mix well.
5. Refrigerate for at least 3 hours before serving (longer if you can).
6. Serve on separate plates on a bed of lettuce leaves.
7. Sprinkle with a dash of paprika before serving.
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