Description
A creamy and tangy Amish macaroni salad, perfect for summer picnics and potlucks, offering a delightful blend of flavors and textures.
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 3 large hard-boiled eggs (chopped)
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup sugar
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup celery (finely chopped)
- 1/4 cup onion (finely chopped)
- 1/4 cup red bell pepper (diced, optional)
- 1 tablespoon sweet pickle relish
Instructions
- Cook the macaroni: Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook until tender, about 7-9 minutes. Drain the macaroni and rinse it with cold water to stop the cooking process. Allow it to cool completely.
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, sugar, white vinegar, salt, pepper, and sweet pickle relish. Whisk until the mixture is smooth and well blended.
- Combine ingredients: Once the macaroni has cooled, add it to the bowl with the dressing. Then incorporate the chopped hard-boiled eggs, celery, onion, and diced red bell pepper if you’re using it. Gently fold everything together until every piece is coated in the creamy dressing.
- Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 120 minutes before serving. This will allow the flavors to meld together beautifully. Before serving, give it a gentle stir.
Notes
This salad pairs wonderfully with grilled meats and can be customized with additional ingredients like crispy bacon or chopped nuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
Keywords: macaroni salad, Amish recipe, summer salad, picnic food