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Amish Macaroni Salad

Diner-StyleStove-TopVegetarian
Time :35 minutes
Yield :6 servings
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Amish Macaroni Salad blends creamy, tangy dressing with crunchy veggies in a perfect picnic dish.
This Amish Macaroni Salad combines cheerful colors and crunch in every bite. The creamy dressing, sweet yet tangy from yellow mustard and sugar, clings lovingly to the tender elbow macaroni. Each crunchy bite of celery and red bell pepper surprises with texture, while the tang of dill pickle relish keeps it all lively and fresh. A symphony of textures and flavors that brings back the nostalgia of simpler picnics and family gatherings.
Chopping vegetables uniformly not only makes for a prettier salad but also ensures that each forkful is balanced. Try aiming for consistent pieces to celebrate a harmonious blend. Hard-boiled eggs offer a creamy element that softens the acidity of vinegar and mustard, creating a comforting contrast.
Sharing this dish is like opening a window into comfort. It's perfect for those big-laugh gatherings with friends or family when you want something that feels as welcoming as an old friend. The familiar aroma of vinegar and mustard might transport you back to childhood kitchens, where such salads were tradition. Making it a few hours ahead or even overnight allows the flavors to develop deeper bonds, making your first bite a crescendo of flavor.
 

Ingredients

  • 2 cups elbow macaroni
  • 3 hard-boiled eggs chopped
  • 1 small onion chopped
  • 3 ribs of celery chopped
  • 1 small red bell pepper chopped
  • 2 tablespoons dill pickle relish
  • 2 cups creamy salad dressing such as Miracle Whip®
  • 3 tablespoons prepared yellow mustard
  • 3/4 cup white sugar
  • 2 1/4 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 3/4 teaspoon celery seed

Directions

  • In a large pot of salted, boiling water, cook the macaroni to al dente, according to the package directions.
  • Set the macaroni aside to cool.
  • In a large bowl, combine the hard-boiled eggs, the onion, the celery, the red bell pepper, and the dill pickle relish.
  • In another bowl, mix the creamy salad dressing, the yellow mustard, the white sugar, the white vinegar, the salt, and the celery seed together.
  • Pour the dressing mixture over the veggie mixture.
  • Add the macaroni to the veggie mixture and mix well until combined.
  • Cover the bowl and refrigerate for at least 1 hour and up to overnight.
  • Serve chilled.
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