Amish Picnic Macaroni Salad

Amish Picnic Macaroni Salad

deedledeet 3

"A Pennsylvania Dutch staple. Something different for your picnic! To save time hard-boil the eggs with the macaroni."


4 h 35 m {{adjustedServings}} servings 481 cals
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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 62.8g
  • 20%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 6 Ratings


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 ...

I have made enough macaroni salads to know there is a problem with the dressing ingredients. With that in mind, I made this recipe as we like the combination of the other ingredients. My chang...