Description
This classic Amish Macaroni Salad is a creamy, tangy side dish perfect for picnics, potlucks, or family dinners. Featuring tender elbow macaroni mixed with crunchy vegetables, chopped hard-cooked eggs, and a luscious dressing made with mayonnaise, mustard, and a touch of sweet apple cider vinegar, this recipe delivers a delightful balance of flavors and textures that’s sure to please any crowd.
Ingredients
Scale
Macaroni & Vegetables
- 2 cups uncooked elbow macaroni
- 3 hard-cooked eggs, chopped
- 1 small onion, finely chopped
- 3 celery ribs, finely chopped
- 1 small green bell pepper, seeded and finely chopped
- 2 tablespoons dill pickle relish
Dressing
- 2 cups mayonnaise
- 3 tablespoons yellow mustard
- 3/4 cup white sugar
- 2 1/4 teaspoons apple cider vinegar
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Garnish
- Paprika, for garnish
Instructions
- Cook the macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain well, then rinse under cold water to stop the cooking process and cool the pasta completely.
- Combine the main ingredients: In a large bowl, mix the cooled macaroni with chopped hard-cooked eggs, finely chopped onion, celery, green bell pepper, and dill pickle relish, ensuring even distribution of all the ingredients.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, yellow mustard, white sugar, apple cider vinegar, salt, and black pepper until smooth and well blended to create a creamy and tangy dressing.
- Toss the salad: Pour the prepared dressing over the macaroni mixture. Gently toss everything together until all the ingredients are well coated with the dressing for balanced flavor in every bite.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the salad to chill thoroughly.
- Serve with garnish: Before serving, sprinkle the salad with paprika to add a pop of color and a mild smoky flavor. Serve chilled for best taste.
Notes
- For best results, prepare the salad a day ahead to allow flavors to fully develop.
- You can substitute mayonnaise with a lighter version or Greek yogurt to reduce fat content.
- Adjust sugar and vinegar amounts to taste for a more or less tangy/sweet dressing.
- This salad keeps well refrigerated for up to 3 days. Stir gently before serving if separated.
- Add chopped fresh herbs like parsley or dill for added freshness if desired.
