New York Macaroni Salad

Made  times
Eileen Flood Yeisley 2

"This is the recipe my mother used to make decades ago. The twist is the tuna fish."
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8 servings
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Original recipe yields 8 servings



  • Prep

  • Cook

  1. In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.
  2. In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.
  3. Place pasta in a large bowl. Add onions, celery, eggs, tuna fish, mayonnaise, salt and pepper. Mix until well combined.
  4. Refrigerate until cold.