Amish Picnic Macaroni Salad |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 10 |
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A Pennsylvania Dutch staple. Something different for your picnic! To save time hard-boil the eggs with the macaroni. Ingredients:
1 (16 ounce) package elbow macaroni |
4 hard-cooked eggs, yolks and whites separated |
1/2 cup chopped celery |
1/2 cup chopped sweet onion |
1/4 cup shredded carrot |
1 cup mayonnaise |
3 tablespoons prepared yellow mustard |
3/4 cup vinegar |
3/4 cup milk |
1 1/4 cups white sugar |
1/2 teaspoon salt |
Directions:
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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