Amish Macaroni Salad Recipe
This creamy Amish Macaroni Salad recipe is known for its specifically sweet and tangy flavor that sets it apart from standard deli salads. Unlike savory pasta salads, this version uses a rich dressing base of mayonnaise or Miracle Whip combined with sugar and sweet pickle relish. The addition of crisp vegetables and chopped eggs makes every bite satisfying and full of flavor.
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
Chill time matters. The flavor settles and the dressing thickens as it rests.
For extra old-fashioned flavor, add ¼ teaspoon celery seed to the cooked dressing.
If the salad looks dry after chilling, stir in 1 to 3 tablespoons mayonnaise to refresh it.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 7gFat: 16gSaturated Fat: 3gCholesterol: 72mgSodium: 420mgFiber: 2gSugar: 11g