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Lower Fat Amish Macaroni Salad Recipe

Recipe by: Lorilynn

"Peas and eggs make this really tasty."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In2 h 55 m
  • 1Bring 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 and set aside to cool.
  • 2Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.
Ingredients
  • 12 servings
  • 228 cals
  • 1 (12 ounce) package elbow macaroni
  • 4 hard-cooked eggs, chopped
  • 3 stalks celery, minced
  • 1 (6 ounce) package frozen peas, thawed
  • 2 cups low fat mayonnaise (such as Hellmann's® Low Fat)
  • 3 tablespoons prepared yellow mustard
  • 1/4 cup white sugar
  • 2 teaspoons white vinegar
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    228
    11%
  • Fat:
    5.1
    8%
  • Carbs:
    38.4
    12%
  • Protein:
    6.7
    13%
  • Cholesterol:
    71
    24%

Based on a 2,000 calorie diet

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