Amish Picnic Macaroni Salad
A Pennsylvania Dutch staple. Something different for your picnic! To save time hard-boil the eggs with the macaroni.
INGRIDIENT
DIRECTION
Step: 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.
Step: 2
Chop egg whites; toss in a bowl with the macaroni, celery, sweet onion, and shredded carrot.
Step: 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.
Step: 4
Refrigerate 4 to 5 hours before serving.
NUTRITION FACT
Per Serving: 481 calories; protein 10.2g; carbohydrates 62.8g; fat 21.2g; cholesterol 94.6mg; sodium 334.2mg.
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