Traditional Amish Macaroni Salad
This Amish Macaroni Salad is a classic crowd-pleaser, loved for its creamy texture and the perfect mix of sweet and tangy flavors. Unlike standard deli-style versions, this recipe leans into a sweet-and-sour profile, combining sugar and vinegar with a hint of celery seed for added depth and a slight crunch. It’s colorful, filling, and even more delicious after chilling, making it a great make-ahead side dish for any gathering.
Amish Macaroni Salad
Ingredients
| Ingredient | Amount |
|---|---|
| Uncooked elbow macaroni | 2 1/2 cups |
| Miracle Whip | 2 cups |
| Granulated sugar | 1/3 cup |
| Hard-boiled eggs (chopped) | 3 |
| Celery (diced) | 3 stalks |
| Yellow mustard | 3 tablespoons |
| Dill pickle relish | 2 tablespoons |
| White vinegar | 2 teaspoons |
| Celery seed | 3/4 teaspoon |
| Sweet onion (diced) | 1/4 cup |
| Red bell pepper (diced) | 1 large |
| Salt | 1/4 teaspoon |
| Black pepper | 1/4 teaspoon |
How To Make Amish Macaroni Salad
Step 1: Cook and Cool
Bring a large pot of salted water to a boil. Add the macaroni and cook for about 8–10 minutes, until tender. Drain thoroughly, then rinse under cold water right away.
Tip: Rinsing removes excess starch, preventing the pasta from sticking together and stopping the cooking process so it stays firm rather than overly soft.
Step 2: Make the Dressing
In a medium bowl, whisk together the Miracle Whip, mustard, relish, sugar, vinegar, salt, pepper, and celery seed until smooth and well combined. Make sure the sugar is fully dissolved.
Step 3: Combine Ingredients
Place the cooled macaroni in a large bowl and pour the dressing over it, mixing until evenly coated. Gently stir in the chopped eggs, celery, onion, and red bell pepper.
Step 4: Chill Before Serving
Cover the salad and refrigerate for at least 3 hours before serving. This allows the flavors to blend and the dressing to thicken into a rich, creamy consistency.
