Old Fashioned Lancaster County Macaroni Salad
Old Fashioned Lancaster County Macaroni Salad. An authentic Amish pasta salad recipe that's bold in flavor and creamy in texture
- 1 pound elbow macaroni uncooked
- 1 cup celery chopped
- 1 carrot grated
- 1/2 cup sweet onion diced
- 4 hard boiled eggs divided, egg yolks and whites separated
- For the dressing
- 4 egg yolks hard boiled
- 4 tablespoons yellow mustard
- 3/4 cup sugar
- 1 cup Miracle Whip or mayonnaise
- 5 ounce Evaporated milk canned
- 1/3 cup vinegar white or cider
- 1/2 teaspoon salt
- reserved hot pasta water
Cook macaroni according to package directions. Right before draining, take a measuring cup and scoop out about a cup of that hot pasta water. Drain and let cool for a few minutes.
Place macaroni in a large bowl and stir in celery, carrot and onion into macaroni.
Dice whites of eggs into salad.
To prepare dressing mash hard boiled egg yolks with mustard and blend well.
Add sugar, mayonnaise, milk, vinegar and salt to egg and mustard mixture. Pour over macaroni and vegetables. Add about 1/4 cup of hot pasta water. Mixture will appear soupy.
Chill well, preferably overnight before serving.
Calories: 605kcal | Carbohydrates: 72g | Protein: 14g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 208mg | Sodium: 482mg | Potassium: 309mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1651IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg