Creamy, sweet, tangy, and packed with crunch—Amish macaroni salad is the kind of side dish that disappears fast at potlucks. It’s cool and comforting, with tender pasta, a silky dressing, and just enough zip from vinegar and mustard to keep every bite interesting.
This version leans into what people love most about it: a lightly sweet dressing that clings to the noodles, crisp celery and bell pepper for texture, and a little relish for that classic pop. And yes, it gets better after it chills. That’s not a nice bonus. That’s the whole point.
If you’ve ever had macaroni salad that tasted flat or watery, you’re in the right place. We’ll fix that with a few small steps that make a big difference—like salting the pasta water, cooling the dressing properly, and holding back a splash of liquid until the end so you can adjust the texture exactly how you like it.
YOU WILL LOVE THIS AMISH MACARONI SALAD
CREAMY BUT NOT HEAVY: The dressing has body, but it doesn’t feel like a brick on your plate.
SWEET-TANGY BALANCE: A little sugar and a little vinegar work together. Neither one shouts.
PERFECT FOR MAKE-AHEAD: Make it today, serve it tomorrow, and it’ll taste even better.
CLASSIC POTLUCK VIBES: It fits anywhere—barbecues, holiday spreads, weeknight dinners, packed lunches.
And it’s forgiving. Don’t have green pepper? Swap it. Want more crunch? Add it. Like it extra creamy? Easy.
WHAT MAKES IT “AMISH” STYLE?
“Amish” style macaroni salad usually has a sweeter, more old-fashioned flavor than deli-style versions. The dressing often includes vinegar, sugar, and mustard, and sometimes it’s cooked briefly with eggs to create a thicker base before mixing in mayonnaise.
That cooked dressing step is optional in the real world, but it’s the secret behind that ultra-smooth texture that coats every noodle. It also helps the flavor soak into the pasta instead of sliding right off.
This recipe uses a quick cooked dressing. Nothing fancy. Just a small saucepan and a whisk. The payoff is worth it.
AMISH MACARONI SALAD INGREDIENTS
Every ingredient is doing a job here. If you keep that in mind, you’ll know exactly what to swap and what not to mess with.
Pasta + Mix-Ins
Produce
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celery (crunch)
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green bell pepper (fresh bite)
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sweet onion (a little sharpness)
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optional: shredded carrot (color + mild sweetness)
Protein
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hard-boiled eggs (creaminess and that classic flavor)
Condiments
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sweet pickle relish (tangy-sweet punch)
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mayonnaise (the creamy base)
The Cooked Dressing
Pantry
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granulated sugar
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yellow mustard
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apple cider vinegar (or white vinegar)
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salt and black pepper
Refrigerated
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2 large eggs (for thickening)
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milk (just enough to soften the tang)
You’ll also want paprika for the top if you like the traditional look. Not required, but it’s a nice finish.
INGREDIENTS YOU’LL NEED
For the salad
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1 pound elbow macaroni
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3 large hard-boiled eggs, peeled and diced
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1 cup diced celery (about 2 to 3 ribs)
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¾ cup diced green bell pepper
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½ cup diced sweet onion
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½ cup sweet pickle relish
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1 cup mayonnaise (plus more as needed)
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1 small carrot, shredded (optional)
For the cooked dressing
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¾ cup granulated sugar
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½ cup apple cider vinegar
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¼ cup milk
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2 large eggs
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1 tablespoon yellow mustard
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1 teaspoon kosher salt
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½ teaspoon black pepper
Optional garnish
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paprika
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chopped parsley
HOW TO MAKE AMISH MACARONI SALAD
This is a simple recipe, but the order matters. We’re building flavor into the pasta, thickening the dressing properly, then letting everything chill long enough to become what it’s supposed to be.
STEP ONE: Cook the pasta
Bring a large pot of water to a boil and salt it well. Cook the elbow macaroni until just al dente, according to the package directions.
Drain immediately.
PRO TIP: Don’t overcook the pasta. If it’s too soft now, it’ll turn mushy after it chills in the dressing.
STEP TWO: Rinse and cool
Rinse the drained macaroni under cold water until it’s cooled down. Shake off as much water as possible, then transfer it to a large mixing bowl.
Let it sit for five minutes so excess moisture can evaporate.
STEP THREE: Make the cooked dressing
In a medium saucepan, whisk together the sugar, vinegar, milk, eggs, mustard, salt, and pepper until smooth.
Place over medium heat and cook, whisking constantly, until it thickens slightly—about 6 to 8 minutes.
You’re looking for a warm, pourable custard texture. Not scrambled eggs. Keep the whisk moving.
OUR RECIPE DEVELOPER SAYS
If you’re nervous about the eggs, lower the heat and be patient. Gentle heat and constant whisking give you a silky dressing every time.
STEP FOUR: Cool the dressing
Remove the saucepan from the heat. Pour the dressing into a bowl and let it cool for 15 to 20 minutes, stirring occasionally.
It should still be pourable, but not hot. If you pour it piping hot into the mayo, the texture can get weird.
STEP FIVE: Build the salad
To the bowl of cooled macaroni, add the celery, bell pepper, onion, relish, diced hard-boiled eggs, and shredded carrot if using.
Add the mayonnaise and stir gently.
STEP SIX: Add the dressing
Pour the cooled cooked dressing over the salad and mix until everything is evenly coated.
Taste it.
This is the moment to decide what you want: sweeter, tangier, saltier, or creamier.
STEP SEVEN: Chill
Cover the bowl and refrigerate for at least 2 hours. Overnight is even better.
Right before serving, stir again. If it looks a little dry (pasta loves to drink dressing), add a spoonful or two of mayonnaise to bring it back to life.
THE SMALL DETAILS THAT MAKE IT TASTE LIKE THE GOOD STUFF
Macaroni salad can be “fine” with almost any method. But if you want the kind people ask you to bring again, these details matter.
Salt your pasta water
A bland noodle stays bland, even after it’s dressed. Salting the water is the easiest flavor boost you’ll ever do.
Cool the pasta before mixing
Warm pasta melts the mayonnaise and thins the whole salad out. Nobody wants runny macaroni salad.
Dice everything small
Big chunks of onion or celery can take over. Small dice gives you crunch and flavor in every bite without turning it into a chopped salad situation.
Chill long enough
That rest time isn’t optional if you want the flavor to settle. The vinegar and sugar need time to mellow, and the pasta needs time to absorb seasoning.
Adjust right before serving
If you make it ahead (you should), plan to stir and tweak at the end. A little mayo, a pinch of salt, maybe an extra spoon of relish. Done.
SUBSTITUTIONS AND ADDITIONS
This is where you can make it yours without breaking the recipe.
MAYONNAISE: You can replace part of the mayo with plain Greek yogurt for a tangier, lighter finish. Start with ¾ cup mayo + ¼ cup yogurt.
VINEGAR: Apple cider vinegar gives a softer tang. White vinegar is sharper. Either works.
ONION: Sweet onion keeps it mild. Red onion adds more bite. If you go with red onion, use a little less.
RELISH: Sweet relish is classic. If you only have dill relish, add an extra tablespoon or two of sugar to keep the balance.
CELERY SEED: Add ¼ teaspoon to the cooked dressing if you like that old-school deli flavor.
PICKLES: Finely chopped bread-and-butter pickles can replace the relish, but chop them small so the texture stays right.
EXTRA CRUNCH: Diced cucumber, chopped radish, or even a handful of diced celery leaves can add freshness.
HEAT: A tiny pinch of cayenne or a spoonful of chopped pickled jalapeños can work if your crowd likes a kick. Keep it subtle.
MAKE-AHEAD TIPS FOR PARTIES
This salad is built for planning ahead.
Make it the day before: The flavor improves overnight, and you’ll have one less thing to do on serving day.
Hold back a little mayo: If you’re making it 24 hours ahead, reserve ¼ cup mayonnaise and stir it in right before serving to freshen the texture.
Transport smart: Keep it cold in a cooler with ice packs. Once it’s been sitting out, don’t play games with time and temperature—put it back in the fridge when you can.
OUR RECIPE DEVELOPER SAYS
For outdoor gatherings, serve the bowl nested in a larger bowl filled with ice. It keeps the salad cold and creamy much longer.
HOW TO SERVE
This is the side dish that fits almost anywhere.
Serve it with:
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grilled chicken or burgers
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baked ham
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pulled pork sandwiches
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simple roasted vegetables
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crispy fried chicken
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a plate of fresh sliced tomatoes
It’s also an easy lunch on its own. Add a little extra diced egg, maybe a sprinkle of paprika, and you’ve got something that feels like a full meal without trying too hard.
PRO TIP: If you’re serving a crowd, give it a final stir every 20 to 30 minutes so the dressing stays evenly distributed.
HOW TO STORE THIS MACARONI SALAD
You can absolutely make this ahead and enjoy it for days. Just store it correctly.
IN THE FRIDGE: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
REFRESHING LEFTOVERS: Pasta absorbs dressing as it sits. Stir in a spoonful of mayo or a tiny splash of milk to loosen it back up. Taste again and adjust salt if needed.
IN THE FREEZER: Not recommended. Mayo-based salads don’t thaw well, and the texture turns watery and separated.
FOOD SAFETY NOTE: If it’s been sitting out at a party for a while, use common sense. Keep it chilled whenever possible.
AMISH MACARONI SALAD FAQS
Why is my macaroni salad watery?
Usually it’s one of three things: the pasta was still warm, the pasta wasn’t drained well enough, or the vegetables released moisture. Drain the pasta thoroughly, cool it completely, and keep the veggie dice small.
Can I skip the cooked dressing step?
You can. If you want the shortcut version, whisk together 1 cup mayonnaise, 2 tablespoons vinegar, 2 tablespoons sugar, 1 tablespoon mustard, salt, and pepper, then mix it in. The flavor will be good, but the texture won’t be quite as thick and classic.
How far ahead can I make it?
Up to 24 hours ahead is ideal. It’ll still be good at 48 hours, but you may need to refresh it with a bit more mayo.
What pasta works best?
Elbow macaroni is the classic choice because it holds the dressing well. Small shells also work and give you little pockets of creamy dressing.
How do I keep the onion flavor from taking over?
Use sweet onion and dice it small. If you’re sensitive to raw onion, soak the diced onion in cold water for 10 minutes, then drain well before adding it.
Can I make it less sweet?
Yes. Reduce the sugar in the cooked dressing to ½ cup, then taste after chilling. The sweetness settles as it rests, so don’t overcorrect too fast.
What if I want it sweeter?
Add another tablespoon of relish or a teaspoon of sugar, stir, then chill for 15 minutes and taste again. Small adjustments work best.
Amish Macaroni Salad Recipe
Ingredients
Pasta + Mix-Ins
- 1 pound elbow macaroni
- 3 large hard-boiled eggs diced
- 1 cup diced celery
- ¾ cup diced green bell pepper
- ½ cup diced sweet onion
- ½ cup sweet pickle relish
- 1 cup mayonnaise plus more as needed
- 1 small carrot shredded (optional)
Cooked Dressing
- ¾ cup granulated sugar
- ½ cup apple cider vinegar
- ¼ cup milk
- 2 large eggs
- 1 tablespoon yellow mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Optional Garnish
- paprika
- chopped parsley
Instructions
- Cook macaroni in salted boiling water until al dente. Drain.
- Rinse pasta under cold water until cooled. Drain very well and transfer to a large bowl.
- In a saucepan, whisk sugar, vinegar, milk, eggs, mustard, salt, and pepper until smooth.
- Cook over medium heat, whisking constantly, until slightly thickened (6 to 8 minutes). Remove from heat.
- Cool dressing for 15 to 20 minutes, stirring occasionally.
- Add celery, bell pepper, onion, relish, diced eggs, and carrot (if using) to the pasta. Stir in mayonnaise.
- Pour cooled dressing over the salad and mix until evenly coated.
- Cover and refrigerate at least 2 hours. Stir before serving and add a spoonful of mayo if needed.
Notes
Nutrition
