Description
This Amish Macaroni Salad is a classic American side dish featuring tender elbow macaroni tossed with a creamy, tangy dressing made from mayonnaise, yellow mustard, and apple cider vinegar. Enhanced with chopped hard-boiled eggs, crisp celery, sweet red bell pepper, red onion, and sweet pickle relish, this salad offers a delightful balance of flavors and textures. Perfect for picnics, potlucks, or family meals, it should be chilled before serving to allow the flavors to meld beautifully.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni uncooked
Salad Mix-Ins
- 3 hard boiled eggs, chopped
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup red onion, finely diced
- 2 tablespoons sweet pickle relish
Dressing
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 3/4 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1/4 teaspoon paprika
Instructions
- Cook the macaroni: Bring a pot of salted water to a boil and cook the elbow macaroni according to the package directions until tender but firm to the bite. Drain the pasta and rinse under cold running water until completely cooled to stop the cooking process and prevent sticking.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, yellow mustard, granulated sugar, apple cider vinegar, salt, black pepper, celery seed, and paprika until the dressing is smooth and well combined.
- Combine salad ingredients: Add the cooled macaroni, chopped hard boiled eggs, finely chopped celery, red bell pepper, red onion, and sweet pickle relish to the dressing. Stir gently with a spoon or spatula until all the ingredients are evenly coated with the creamy dressing.
- Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least one hour to allow the flavors to meld and the salad to chill properly. Before serving, stir the salad again to redistribute the dressing. If it has thickened too much, add a tablespoon or two of milk or mayonnaise to loosen it up as needed.
Notes
- For the best flavor, allow the salad to chill for several hours or even overnight before serving.
- If the dressing thickens excessively after refrigeration, loosen it by stirring in a little milk or mayonnaise.
- Use fresh vegetables finely chopped for optimal texture and taste.
- This macaroni salad holds well for up to 2 days refrigerated in an airtight container.
- Hard boil eggs properly for easy peeling and best texture in the salad.
