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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1 (16 ounce) package
hard-cooked eggs, yolks and whites separated
chopped sweet onion
prepared yellow mustard
1 1/4 cups
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 you could add any fresh garden produce that you would like. Cukes would be very good in this.
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 :(
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.
Wayyyy too sweet. And the dressing was not thick.
* Percent Daily Values are based on a 2,000 calorie diet.
Amish Picnic Macaroni Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 191
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