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Add a photoServings: 12
Ingredients
- 4 quarts. water
- 1/2 pound sm. macaroni
- 1 tbsp. dry dill
- 1 c. mayonnaise
- 1/2 teaspoon salt
- 1/2 pound pre-cooked ham, cubed
- 2 ounce. jar minced pimientos
- 1 teaspoon salt
- 4 egg yolks, hard boiled
- 1 teaspoon dry mustard
- 1 c. lowfat sour cream
- 1/4 teaspoon pepper
- 1 c. cucumber pickle slices, diced
Directions
- This salad is best made a day ahead as it must be served very cool.
- Cook macaroni in boiling salted water for 12 min. Stir often. Drain and rinse in cool water. Stir with hands to keep pcs separated.
- Mash egg yolks with a fork. Add in mustard, then mayonnaise and lowfat sour cream, salt and pepper. Mix well.
- Combine mix with macaroni, using your hands to stir. Add in ham and cucumber pickles to macaroni with minced pimiento and dill. Use your hands again to mix. Cover and chill. 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 12 servings | |
| Calories 289 | |
| Calories from Fat 197 | 68% |
| Total Fat 22.24g | 28% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 874mg | 36% |
| Potassium 135mg | 4% |
| Total Carbs 15.28g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.41g | 1% |
| Protein 7.27g | 12% |
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