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    You are in: Home / Recipes / Aunt June's Macaroni Salad Recipe
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    Aunt June's Macaroni Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    50 mins

    0 mins

    P.B.&Jayne's Note:

    My Aunt June departed this earth recently and will be sorely missed. She was well known for her hospitality and had a way of making everyone feel welcome. Everyone loved her macaroni salad. It never lasted long at reunions and holidays. I usually make this without measuring so I hope I got the amounts right. Any ingredient can be adjusted to your taste. June used half the jar of pimientos and 6 eggs. I like a whole jar of pimento and a dozen eggs. The flavors are even better the next day. Preparation time includes cooking time.

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    Ingredients:

    Serves: 22

    Yield:

    Units: US | Metric

    • 1 lb salad macaroni, cooked and rinsed
    • 6 -12 eggs, hard boiled
    • 2 cups mayonnaise
    • 4 dill pickles, cubed
    • 1/2 cup sweet pickle relish
    • 4 ounces pimiento, sliced
    • 4 ounces black olives, sliced
    • 3/4 teaspoon celery salt, to taste
    • 3/4 teaspoon onion salt, to taste

    Directions:

    1. 1
      Mix everything together ending with the eggs (If you want to keep them intact.)
    2. 2
      Adjusting seasonings according to taste.
    3. 3
      Refrigerate before serving.

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    Ratings & Reviews:

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    Nutritional Facts for Aunt June's Macaroni Salad

    Serving Size: 1 (83 g)

    Servings Per Recipe: 22

    Amount Per Serving
    % Daily Value
    Calories 196.9
     
    Calories from Fat 84
    43%
    Total Fat 9.4 g
    14%
    Saturated Fat 1.6 g
    8%
    Cholesterol 63.2 mg
    21%
    Sodium 425.9 mg
    17%
    Total Carbohydrate 23.7 g
    7%
    Dietary Fiber 1.0 g
    4%
    Sugars 3.3 g
    13%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    celery salt

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