Potluck Macaroni Salad

Total Time: 3 hrs 22 mins Preparation Time: 22 mins Cook Time: 3 hrs

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, 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)

Recipe

• 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.