Homestyle Amish Macaroni Salad

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.