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Aunt Bessie’s Famous Macaroni Salad

This family recipe has been a staple at so many of our gatherings over the years—beach days, picnics, and backyard barbecues. My dad’s Aunt Bessie was one of the kindest, sweetest souls. I was pretty young when she passed, so I don’t have a lot of memories—but I do remember how she’d always sneak a silver dollar into our hands when she visited. And, she made the best macaroni salad around. It’s truly an honor to share her recipe with you, so you can enjoy a little taste of Aunt Bess’s beautiful spirit in your own kitchen.
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Course: Salad
Ingredients Method

Ingredients
  

  • 1 pkg. - macaroni pasta cooked to al dente
  • 1 T - Olive oil
  • 1 C - shrimp chopped
  • 2 T - Fresh lemon juice
  • 4 T - Red onion finely minced
  • 2 tsp - Dried dill or to taste
  • 4 stocks - celery de-stringed and finely chopped (*Optional)
  • Garlic salt to taste
  • Pepper to taste
  • Best Foods Mayonnaise just enough to mix thoroughly
  • Milk if needed

Method
 

  1. Place cooked and drained pasta in a large bowl. Add olive oil and stir. Let cool.
  2. To pasta, add the remaining ingredients. Stir. Taste and adjust seasoning as needed.
  3. Chill in refrigerator, covered.
  4. When salad has set, it may need more moisture. Add milk, not mayonnaise.