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Macaroni Salad Virginia Style

Macaroni Salad Virginia Style

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
RCOMP

RCOMP

A macaroni salad that utilizes tarragon vinegar for a delicious tangy taste. For optimum flavor, chill the salad 2 hours in the refrigerator before serving.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan over medium heat, mix together butter, tarragon vinegar, flour and egg. Stirring continuously, heat 10 minutes, or until the mixture begins to thicken. Remove from heat and allow to cool 10 minutes.
  2. In a large bowl, prepare the sauce by combining the tarragon vinegar mixture with mayonnaise.
  3. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  4. Bring a large saucepan of lightly salted water to a boil. Cook the macaroni 10 minutes, or until al dente. Drain and pour into the bowl with the sauce. Stir until the macaroni is well coated.
  5. Mix the coated macaroni with the eggs, cucumber, tomato, green bell pepper and salt.
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Reviews

Falls Gourmet
8

Falls Gourmet

7/11/2006

This salad was good, but nothing that I would move to Virginia for. I made two little modifications - first, I hard-cooked my eggs by boiling them for 12 minutes instead of letting them sit covered in the hot water. I just find that cooks them through better. Also, my cooked mixture was a little lumpy - I may have heated it too fast and accidentally cooked the eggs in it. So I blended it in the blender with the mayonnaise, which helped make the texture of the dressing nice and creamy. I did like the taste of the fresh veggies, and I could taste the tarragon vinegar, which was a nice touch, so all in all, I'd probably make it again, but it wouldn't be the first recipe I'd reach for.

Marianne
4

Marianne

8/13/2011

My hubby and I agreed that this needed just a little more flavor and a little less mayo. I did add some green onions upon serving, but I'm thinking that the salad dressing from the Chicken and Snap Pea Wild Rice Salad would have been perfect with this. Would that make it not a Virginia Style? Not sure. At least this recipe will be a good base for us! Thank you!

pinupmama09
2

pinupmama09

1/22/2009

This def isnt VA Style.. I should know:)

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