Aunt Berts Macaroni Salad Recipes

AUNT GERT'S MACARONI SALAD (PAULA DEAN) RECIPE - (4.4/5)

Aunt Gert's Macaroni Salad (Paula Dean) Recipe - (4.4/5) image

Provided by rrxing

Number Of Ingredients 8

Ingredients

16 oz mayonnaise
1 medium onion, chopped
1 cup diced celery
1 cup sugar
1 cup cold water
1/2 cup white vinegar
2 cloves garlic, minced
16 oz pasta (radiatore, cooked)

Steps:

Combine all ingredients. Add pasta last. Mix well. Refrigerate overnight. Mixture will be soupy at first, but it will thinken as it chills.

AUNT BERT'S MACARONI SALAD

Aunt Bert's Macaroni Salad image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 11

Ingredients

1 box elbow macaroni
1 large onion
1 green pepper
1 cucumber
6 hard boiled eggs, divided
2 cups mayo
1/4 cup half-and-half
1 tsp salt
1/4 tsp pepper
1 tsp sugar
Paprika (sprinkle for garnish)

Steps:

Boil macaroni according to directions. Drain.
Add chopped onion, and green pepper. Peel cucumber and chop. Add to salad. Chop 4 eggs and add with other ingredients. Stir everything in together, except last 2 eggs and paprika.
Slice the last 2 eggs and lay on top of salad. Sprinkle on paprika.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

AUNT MARTHA'S MACARONI SALAD

Aunt Martha's Macaroni Salad image

My great Aunt Martha Benner used to make this all the time during the summers at the Jersey Shore where we had all the families and kids together under one roof! Even though she has passed on, us ladies still make this same recipe today. She loved to make this with shrimp mostly, but the shrimp can be substituted with Tuna or...

Provided by Linda Kauppinen

Categories Other Side Dishes

Time 50m

Number Of Ingredients 10

Ingredients

1 lb elbow macaroni, cooked and drained
3 stalk(s) celery, finely chopped
1/4 large onion, finely chopped
1/2 green, yellow, orange or red bell pepper (i prefer the orange or yellow)
1 lb large shrimp, cooked, drained and chopped
if substituting tuna use 2 cans of solid white tuna, chicken, 2 large cans of chicken breast meat
1 bottle cap full of cider vinegar (if you like a more robust taste, try adding malt vinegar)
2 sprig(s) fresh curly parsley, minced
hellmans mayonnaise
salt and pepper to taste

Steps:

1. Mix the cooled elbow macaroni, shrimp, onion, bell pepper and parsley together. Add several large spoonfuls of mayonnaise, vinegar, salt and pepper. Mix well. You may have to add more mayonnaise as it will be absorbed by the macaroni. Make sure that you add enough as the salad should be moist, but not too creamy. Re-season to taste as needed. Chill until served.
2. Note: You will need to add mayonnaise after this sits in the fridge for a length of time as the mayonnaise gets absorbed by the macaroni. You can also add a little more vinegar if needed.

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