Amish Picnic Macaroni Salad recipe

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Ingredients

1 (16 ounce) package elbow macaroni
4 hard-cooked eggs, yolks and whites separated
½ cup chopped celery
½ cup chopped sweet onion
¼ cup shredded carrot
1 cup mayonnaise
3 tablespoons prepared yellow mustard
¾ cup vinegar
¾ cup milk
1 ¼ cups white sugar
½ teaspoon salt

Nutrition Info

480.6 calories
carbohydrate: 62.8 g
cholesterol: 94.6 mg
fat: 21.2 g
fiber: 2.5 g
protein: 10.2 g
saturatedFat: 3.7 g
servingSize: -
sodium: 334.2 mg
sugar: 27.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 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.

  2. Chop egg whites, toss in a bowl with the macaroni, celery, sweet onion, and shredded carrot.

  3. Blend egg yolks, mayonnaise, mustard, vinegar, milk, sugar, and salt in a blender until smooth, pour over the macaroni mixture and stir to coat.

  4. Refrigerate 4 to 5 hours before serving.

Recipe Yield

10 servings

Recipe Note

A Pennsylvania Dutch staple. Something different for your picnic! To save time hard-boil the eggs with the macaroni.

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