Amish Macaroni Salad Recipe
A classic, slightly sweet Amish-style macaroni salad made with macaroni, hard-boiled eggs, crunchy vegetables, and a creamy mustard-mayo dressing.
Servings: 8 servings
Ingredients
- 4 cups macaroni, cooked and cooled (about 2 cups dry)
- 3 hard-boiled eggs chopped
- 1/2 cup celery diced
- 1/2 cup red bell pepper diced
- 1/2 cup white onion diced
- 2 tablespoons sweet relish
- 3 tablespoons prepared yellow mustard
- 1 cup real mayonnaise
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon coriander
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni until tender; drain and rinse with cold water, then shake off excess and set aside to cool.
- Chop the hard-boiled eggs, dice the celery, red bell pepper, and white onion.
- In a large mixing bowl, combine the chopped eggs, diced celery, red bell pepper, white onion, and sweet relish.
- Measure and add the mustard, mayonnaise, sugar, salt, and coriander to the bowl and stir until the dressing is fully combined.
- Add the cooled macaroni to the bowl and toss gently but thoroughly so all pasta is coated with the dressing.
- Cover and refrigerate for several hours or overnight to let the flavors meld; if chilled, stir again before serving to redistribute the dressing.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Mixing Spoon
- Measuring Cups and Spoons
- Cutting board and knife
Notes
- You can mix the dressing and salad in one bowl to save dishes.
- Either mayonnaise or Miracle Whip may be used based on preference.
- The salad keeps up to 3 days in a tightly sealed container.
- Rinse pasta with cold water after draining to prevent sticking.
- You can omit or reduce the sugar, or substitute Dijon for a less sweet flavor.