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 caloriescarbohydrate: 62.8 gcholesterol: 94.6 mgfat: 21.2 gfiber: 2.5 gprotein: 10.2 gsaturatedFat: 3.7 gservingSize: -sodium: 334.2 mgsugar: 27.5 gtransFat: : -unsaturatedFat: : -
Directions Amish Picnic Macaroni Salad
Directions
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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.
Chop egg whites, toss in a bowl with the macaroni, celery, sweet onion, and shredded carrot.
Blend egg yolks, mayonnaise, mustard, vinegar, milk, sugar, and salt in a blender until smooth, pour over the macaroni mixture and stir to coat.
Refrigerate 4 to 5 hours before serving.