This Amish Macaroni Salad is a quintessential summer side—richly creamy with the perfect balance of sweetness and tang. Its unmistakable flavor, often associated with Amish deli counters and family-style gatherings, comes from the combination of Miracle Whip and a touch of celery seed, creating that familiar, nostalgic taste.
Amish Macaroni Salad
Ingredients
For the Base
Ingredient
Amount
Uncooked elbow macaroni
2½ cups
Hard-boiled eggs, chopped
3
Sweet onion, diced
¼ cup
Celery, diced
3 stalks
Red bell pepper, seeded and diced
1 large
For the Dressing
Ingredient
Amount
Miracle Whip (see notes)
2 cups
Dill pickle relish
2 tbsp
Yellow mustard
3 tbsp
Granulated sugar
⅓ cup
White vinegar
2 tsp
Celery seed
¾ tsp
Salt
¼ tsp
Black pepper
¼ tsp
How to Make Amish Macaroni Salad
Step 1: Cook the Macaroni
Bring a pot of lightly salted water to a rolling boil.
Add the macaroni and cook for 8–10 minutes, until tender.
Drain and rinse under cold water to stop the cooking process and remove excess starch. Set aside to cool completely.
Step 2: Make the Dressing
In a medium bowl, whisk together the Miracle Whip, dill pickle relish, mustard, sugar, vinegar, celery seed, salt, and pepper.
Whisk until smooth and the sugar has fully dissolved.
Step 3: Combine the Salad
In a large bowl, mix the cooled macaroni with the dressing.
Gently fold in the chopped eggs, onion, celery, and red bell pepper, stirring carefully to keep the eggs intact.
Step 4: Chill and Develop Flavor
Cover and refrigerate for at least 3 hours.
This resting time allows the macaroni to absorb the flavors and the dressing to thicken into its signature creamy texture.
Notes on Substitutions
Miracle Whip vs. Mayonnaise: Miracle Whip provides the salad’s distinctive tang. Using mayonnaise will result in a richer, milder flavor. To better replicate the traditional taste with mayo, add a splash of vinegar or a little extra sugar.
