Old-Fashioned Macaroni Salad (Patrick and Gina Neely) Recipe

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Old-Fashioned Macaroni Salad (Patrick and Gina Neely)
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Ingredients:

Directions:

  1. To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.
  2. While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.
  3. In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.
  4. In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 822.16 Kcal (3442 kJ)
Calories from fat 321.65 Kcal
% Daily Value*
Total Fat 35.74g 55%
Cholesterol 191.91mg 64%
Sodium 869.64mg 36%
Potassium 642.53mg 14%
Total Carbs 98.02g 33%
Sugars 11.34g 45%
Dietary Fiber 5.5g 22%
Protein 28.24g 56%
Vitamin C 16.3mg 27%
Iron 5.2mg 29%
Calcium 84.4mg 8%
Amount Per 100 g
Calories 258.17 Kcal (1081 kJ)
Calories from fat 101 Kcal
% Daily Value*
Total Fat 11.22g 55%
Cholesterol 60.26mg 64%
Sodium 273.08mg 36%
Potassium 201.76mg 14%
Total Carbs 30.78g 33%
Sugars 3.56g 45%
Dietary Fiber 1.73g 22%
Protein 8.87g 56%
Vitamin C 5.1mg 27%
Iron 1.6mg 29%
Calcium 26.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.6
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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