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Amish Picnic Macaroni Salad Recipe

Recipe by: deedledeet

"A Pennsylvania Dutch staple. Something different for your picnic! To save time hard-boil the eggs with the macaroni."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook10 m
  • Ready In4 h 35 m
  • 1Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water until cool; drain.
  • 2Chop egg whites; toss in a bowl with the macaroni, celery, sweet onion, and shredded carrot.
  • 3Blend egg yolks, mayonnaise, mustard, vinegar, milk, sugar, and salt in a blender until smooth; pour over the macaroni mixture and stir to coat.
  • 4Refrigerate 4 to 5 hours before serving.
Ingredients
  • 10 servings
  • 481 cals
  • 1 (16 ounce) package elbow macaroni
  • 4 hard-cooked eggs, yolks and whites separated
  • 1/2 cup chopped celery
  • 1/2 cup chopped sweet onion
  • 1/4 cup shredded carrot
  • 1 cup mayonnaise
  • 3 tablespoons prepared yellow mustard
  • 3/4 cup vinegar
  • 3/4 cup milk
  • 1 1/4 cups white sugar
  • 1/2 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    481
    24%
  • Fat:
    21.2
    33%
  • Carbs:
    62.8
    20%
  • Protein:
    10.2
    20%
  • Cholesterol:
    95
    32%

Based on a 2,000 calorie diet

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