Amish Picnic Macaroni Salad Recipe -
Amish Picnic Macaroni Salad Recipe
  • READY IN 4+ hrs

Amish Picnic Macaroni Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    4 hrs 35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 17, 2012

Made this for a picnic this afternoon. Cut way backon vinegar and added to mustard. Also added chopped Chives, green onion, chopped tomato, and some chopped broccoli I had in fridge. I think you could add any fresh garden produce that you would like. Cukes would be very good in this.

Most Helpful Critical Review
Apr 16, 2012

Just made this and the dressing was not thick and too much vinegar and mustard flavor. I


7 Ratings

Dec 31, 2014

I have made enough macaroni salads to know there is a problem with the dressing ingredients. With that in mind, I made this recipe as we like the combination of the other ingredients. My changes were to cut the sugar down to 1/4 cup, and to add equal parts of milk and vinegar, but only enough to achieve the consistency I was looking for. As written it would have been a 1 star - but adjusting the dressing, it was a 4 star for us. **One note - in the submitters write-up, they suggest hard boiling the eggs with the macaroni. That should never be done because of germs that might be on the outer egg shell. Be safe and boil them in a separate pan.

Jan 09, 2013

This was just way too sweet! I was lucky to be able to drain the pasta in a colander and most of the sugary dressing came off. I ended up adding a little more mayonnaise and some white vinegar to balance out the overly sweet taste. Sorry, this just didn't work for us :(

Aug 27, 2012

I was looking for a recipe with the ingredients listed, as I feel the yolks in the dressing makes for a great flavor. I changed the following: less sugar (about 3/4C). Less vinegar (1/2C). No milk. added 1/2 cup buttermilk ranch dressing. I also used a difefrent macaroni shape. I refrigerated it for 4 hours before serving for the flavors to meld. I served it to guests and they loved it.

Jul 28, 2015

I honestly did not like this recipe at all. I made it by following the exact ingredients and instructions, too sweet and too sour.

Mar 23, 2013

Wayyyy too sweet. And the dressing was not thick.


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  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 62.8 g
  • 20%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 10.2 g
  • 20%
  • Sodium
  • 334 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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