Amish Macaroni Salad Recipe
Creamy, sweet-tangy macaroni salad with eggs, crisp veggies, and a classic Amish-style dressing. Perfect for picnics and potlucks.
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Servings:
Ingredients
Main Ingredients
- 10.5 oz elbow macaroni
- 1.25 cup mayonnaise
- 2.5 tbsp yellow mustard
- 1.5 tbsp apple cider vinegar
- 2.5 tbsp granulated sugar
- 2 tbsp milk to loosen the dressing
- 0.5 tsp celery seed
- 1.25 tsp fine salt plus more to taste
- 0.5 tsp black pepper
- 0.5 cup sweet pickle relish
- 0.75 cup diced celery
- 0.5 cup diced red bell pepper
- 0.5 cup finely chopped sweet onion
- 4 each hard-boiled eggs, chopped
- 0.25 tsp paprika for garnish
Instructions
Preparation Steps
- Boil macaroni in well-salted water until tender, 7–9 minutes. Drain and rinse under cold water to cool.
- If needed, cook eggs: simmer in water 10 minutes, then chill, peel, and chop.
- Whisk mayonnaise, mustard, sugar, vinegar, milk, celery seed, salt, and pepper in a bowl until smooth.
- Combine cooled macaroni, celery, onion, bell pepper, relish, and chopped eggs in a large mixing bowl.
- Fold in the dressing until everything is evenly coated. Taste and adjust seasoning.
- Cover and chill at least 1 hour to meld flavors. Dust with paprika before serving.
Notes
Stir in 1/2 cup diced cheddar or a handful of thawed peas for a twist. For make-ahead, keep the dressing separate and toss just before serving. Refrigerate leftovers in an airtight container for up to 3 days.
This recipe is an original creation inspired by classic Amish Macaroni Salad Recipe flavors. All ingredient ratios and instructions are independently developed.