Amish Picnic Macaroni Salad

Amish Picnic Macaroni Salad

deedledeet

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

4 h 35 m servings 481 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 62.8g
  • 20%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 8
  1. 8 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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

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 ...

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). N...

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 chang...

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 ...

Very delicious , substituted coconut palm sugar for white sugar and only used 1 cup for double recipe.

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

Wayyyy too sweet. And the dressing was not thick.

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