Amish Macaroni Salad
Creamy Amish Macaroni Salad is the ultimate crowd-pleaser for potlucks and church picnics. It serves a large group and holds up beautifully in the fridge without drying out, so you can prep it in advance. Every bite is packed with tender macaroni, savory diced peppers, and a slightly sweet sauce that coats everything evenly.
Ingredients
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 3 tablespoons apple cider vinegar
- ¼ cup granulated sugar
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon celery seed optional
- ¾ cup celery finely diced
- ½ cup onion finely diced
- ½ cup red bell pepper finely diced
- ½ cup sweet pickle relish
- 3 hard-boiled eggs chopped
- Paprika for topping (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook 1–2 minutes past al dente. Drain.
- Rinse macaroni under cold water until cool. Drain very well and let sit in the colander for a few minutes to remove excess water.
- In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, and celery seed (optional).
- In a large bowl, combine cooled macaroni, celery, onion, bell pepper, relish, and eggs.
- Pour the dressing over the salad and stir gently until everything is coated.
- Cover and refrigerate at least 2 hours. Stir, taste, and adjust salt before serving. Sprinkle paprika on top if desired.
Notes
For the best flavor, make the salad the day before and chill overnight.
If the salad thickens in the fridge, stir in 1–2 tablespoons mayo before serving.
Store leftovers in the fridge up to 4 days. Do not freeze.
Tried this recipe?Let us know how it was!