While growing up, holidays always meant Grandma Van Damme’s Macaroni Salad. My sister and I were always excited if there were leftovers to take home. Eventually, my aunt caught on and started making two batches every holiday. Now, I carry the torch and share this amazing recipe with all of you.

Please note that this recipe contains a can of shrimp. My sister now has to substitute crab in her recipe because of an allergy, but I stand by the original recipe. One trick that my aunt shared with me, was that my grandma would open the can of shrimp the night before, drain it, then squeeze lemon juice into the can and let it sit overnight.

Grandma Van Damme’s Macaroni Salad Recipe

1 Package of Elbow Macaroni
3 – 4 Hard Boiled Eggs
2 Stalks of Celery
7 – 8 Radishes
1 Cup of Sweet Pickles
1 Can of Shrimp
2 – 3 Green Onions
1 Cup of Mayonaise
1 Tablespoon of Mustard
1 Lemon
Salt and Pepper
Paprika on top.

This salad does get better if it has a chance to chill in the fridge, so trying making it the night before for the best results. I also added some lemon zest to the shrimp overnight and poured everything into the salad. I would also experiment with how much mustard you add, as it can be overpowering.

Simply cook the pasta and set it aside to cool. Chop up veggies and mix together with all the other ingredients except pasta. Do a final toss of all ingredients and chill overnight. Enjoy!