This Classic Amish Macaroni Salad is the perfect combination of creamy, sweet, and tangy flavors with plenty of fresh crunch in every bite.
Tender elbow macaroni is tossed with chopped hard-boiled eggs, crisp celery, sweet bell pepper, onion, and pickle relish before being coated in a rich, flavorful dressing that has made this traditional side dish a favorite for generations.
Whether you’re planning a backyard barbecue, summer picnic, church potluck, holiday gathering, or simply looking for an easy make-ahead side dish, this Amish-inspired macaroni salad always delivers.
Preparing it ahead of time allows the flavors to blend beautifully, creating an incredibly delicious salad that’s even better after chilling.
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6
Ingredients
- 2 cups elbow macaroni, uncooked
- 3 large hard-boiled eggs, chopped
- 1 small onion, finely chopped
- 3 celery stalks, finely chopped
- 1 small red bell pepper, seeded and diced
- 2 tablespoons dill pickle relish
- 2 cups creamy salad dressing (such as Miracle Whip)
- ¾ cup granulated sugar
- 3 tablespoons prepared yellow mustard
- 2¼ teaspoons white vinegar
- ¾ teaspoon celery seed
- ¼ teaspoon salt
Directions
- Bring a large pot of lightly salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until tender but still slightly firm. Drain thoroughly and rinse under cool water to stop the cooking process. Allow the pasta to cool completely.
- In a large mixing bowl, combine the chopped hard-boiled eggs, onion, celery, red bell pepper, and dill pickle relish.
- In a separate bowl, whisk together the creamy salad dressing, sugar, yellow mustard, white vinegar, celery seed, and salt until smooth and well blended.
- Pour the dressing over the vegetable and egg mixture, stirring until everything is evenly coated.
- Add the cooled macaroni and gently fold everything together until the pasta is completely coated with the dressing.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld. Give the salad a gentle stir before serving and enjoy chilled.
Chef’s Notes
- For the best flavor, prepare this salad several hours ahead or the night before serving.
- If the salad thickens after refrigeration, stir in a tablespoon or two of milk or additional salad dressing to restore its creamy texture.
- Finely diced carrots or chopped sweet pickles make excellent additions for extra color and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe is an ideal side dish for burgers, grilled chicken, barbecue, fried chicken, sandwiches, and picnic favorites.