This salad is a complete meal, or it can be served as a side dish. When I was young, this was the only salad dressing my mother ever made.
Recommended:
32 Super-Refreshing Dinners to Make This Winter
VERIFIED BY Taste of Home Test Kitchen
- 6 eggs, beaten
- 1/3 cup sugar
- 1/3 cup cider vinegar
- 1 teaspoon salt
- 4 cups cooked elbow macaroni
- 3 hard-boiled large eggs, chopped
- 1-1/4 cups cubed fully cooked ham
- 1 cup (4 ounces) cubed process cheese (Velveeta)
- 2 celery ribs, thinly sliced
- 1 medium onion, chopped
- 3/4 cup sweet pickle relish
- 3/4 cup sliced pimiento-stuffed olives
- 1/3 cup mayonnaise
- In a saucepan, combine the beaten eggs, sugar, vinegar and salt; cook and stir over low heat for 10 minutes or until mixture is thickened and a thermometer reads 160°. Cool completely, stirring several times.
- In a bowl, combine the macaroni, hard-boiled eggs, ham, cheese, celery, onion, pickle relish and olives. Stir mayonnaise into cooled egg mixture; pour over macaroni mixture. Stir to coat. Cover and refrigerate for at least 2 hours. Yield: 6-8 servings.
Originally published as Everything Salad in Country
April/May 2004, p51
Reviews forEverything Salad
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Oct. 16, 2013
"I prepared this yesterday. It is a real winner. I substituted grated LOL white cheese for the Velveeta. This is a real keeper for me."
MY REVIEW
Reviewed Apr. 1, 2013
"This is my favorite dish to take to a party. Always a hit."
