A macaroni salad that utilizes tarragon vinegar for a delicious tangy taste. For optimum flavor, chill the salad 2 hours in the refrigerator before serving.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
6 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium heat, mix together butter, tarragon vinegar, flour and egg. Stirring continuously, heat 10 minutes, or until the mixture begins to thicken. Remove from heat and allow to cool 10 minutes.

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  • In a large bowl, prepare the sauce by combining the tarragon vinegar mixture with mayonnaise.

  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

  • Bring a large saucepan of lightly salted water to a boil. Cook the macaroni 10 minutes, or until al dente. Drain and pour into the bowl with the sauce. Stir until the macaroni is well coated.

  • Mix the coated macaroni with the eggs, cucumber, tomato, green bell pepper and salt.

Nutrition Facts

244 calories; protein 4.9g 10% DV; carbohydrates 15.3g 5% DV; fat 18.5g 28% DV; cholesterol 74.1mg 25% DV; sodium 337.2mg 14% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/14/2011
My hubby and I agreed that this needed just a little more flavor and a little less mayo. I did add some green onions upon serving but I'm thinking that the salad dressing from the Chicken and Snap Pea Wild Rice Salad would have been perfect with this. Would that make it not a Virginia Style? Not sure. At least this recipe will be a good base for us! Thank you! Read More
(5)

Most helpful critical review

Rating: 3 stars
07/12/2006
This salad was good but nothing that I would move to Virginia for. I made two little modifications - first I hard-cooked my eggs by boiling them for 12 minutes instead of letting them sit covered in the hot water. I just find that cooks them through better. Also my cooked mixture was a little lumpy - I may have heated it too fast and accidentally cooked the eggs in it. So I blended it in the blender with the mayonnaise which helped make the texture of the dressing nice and creamy. I did like the taste of the fresh veggies and I could taste the tarragon vinegar which was a nice touch so all in all I'd probably make it again but it wouldn't be the first recipe I'd reach for. Read More
(9)
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/11/2006
This salad was good but nothing that I would move to Virginia for. I made two little modifications - first I hard-cooked my eggs by boiling them for 12 minutes instead of letting them sit covered in the hot water. I just find that cooks them through better. Also my cooked mixture was a little lumpy - I may have heated it too fast and accidentally cooked the eggs in it. So I blended it in the blender with the mayonnaise which helped make the texture of the dressing nice and creamy. I did like the taste of the fresh veggies and I could taste the tarragon vinegar which was a nice touch so all in all I'd probably make it again but it wouldn't be the first recipe I'd reach for. Read More
(9)
Rating: 4 stars
08/13/2011
My hubby and I agreed that this needed just a little more flavor and a little less mayo. I did add some green onions upon serving but I'm thinking that the salad dressing from the Chicken and Snap Pea Wild Rice Salad would have been perfect with this. Would that make it not a Virginia Style? Not sure. At least this recipe will be a good base for us! Thank you! Read More
(5)
Rating: 3 stars
01/22/2009
This def isnt VA Style.. I should know:) Read More
(2)
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Rating: 4 stars
07/21/2013
Looking for a different macaroni salad to make for our dinner and to make for a funeral luncheon I found this in my recipe box. It had been there since May 2011. I ve never made a macaroni dressing that had to be cooked. I knew to cook slowly at a low temp so that my beaten egg would not cook. The end results were very good and it was enjoyed at the luncheon. My sons comment to my husband and I was This is one of the better macaroni salad recipes she s tried. You can keep this one. This was a high compliment to the recipe because the one thing that I make that is my family s favorite is my macaroni salad recipe. For my family this was served with Slow Cooker Carolina BBQ from AR. We enjoyed a very delicious meal. Read More
(1)
Rating: 3 stars
07/25/2020
interesting flavor for sure, but it needs a bit more spice. I was unsure what would have mixed well with tarragon. I usually think of that a French. I will keep looking for a mac salad recipe!! Read More
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