Here’s a classic recipe for Amish Macaroni Salad—a sweet, creamy, and tangy pasta salad that’s perfect for picnics, potlucks, barbecues, or as a simple side dish.
🥗 Amish Macaroni Salad
Serves: 8–10
Prep Time: 15 minutes
Chill Time: at least 2 hours (best overnight)
🛒 Ingredients
For the salad:
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1 lb elbow macaroni (about 4 cups dry)
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4 hard-boiled eggs, chopped
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3 celery stalks, finely diced
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1 small onion, finely diced (yellow or sweet onion)
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1 small carrot, shredded (optional, for color)
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½ cup sweet pickle relish (or chopped sweet pickles)
For the dressing:
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1½ cups mayonnaise (full-fat works best)
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¼ cup granulated sugar (adjust to taste)
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2 tablespoons yellow mustard
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2 tablespoons apple cider vinegar (or white vinegar)
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½ teaspoon celery seed
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½ teaspoon salt (or to taste)
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¼ teaspoon black pepper
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1–2 tablespoons milk or pickle juice (to thin dressing if needed)
👩🍳 Instructions
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Cook the macaroni:
Cook the elbow macaroni in salted boiling water according to package directions until just tender. Drain, rinse under cold water to stop cooking, and let cool completely. -
Prepare the dressing:
In a large mixing bowl, whisk together the mayonnaise, sugar, mustard, vinegar, celery seed, salt, and pepper until smooth. If the dressing feels too thick, thin it slightly with a little milk or pickle juice. -
Combine the salad:
Add the cooled macaroni, chopped hard-boiled eggs, celery, onion, carrot (if using), and sweet pickle relish to the bowl with the dressing. Gently fold everything together until evenly coated. -
Chill:
Cover and refrigerate for at least 2 hours—overnight is even better. This allows the flavors to meld and the dressing to soak into the pasta. -
Adjust before serving:
Give the salad a good stir after chilling. If it absorbed too much dressing, add a spoonful of mayonnaise or a splash of milk to loosen it. Taste and adjust salt, sugar, or vinegar as needed.
💡 Tips & Variations
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Add protein: Diced ham, chopped bacon, or shredded chicken turn this into a heartier main dish.
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Extra crunch: Add diced red bell pepper or chopped radishes.
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Lighter version: Swap half the mayo for plain Greek yogurt or light mayonnaise.
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Mustard swap: Some Amish-style recipes use a mix of yellow mustard and a touch of Dijon for more depth.
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Make it your own: This salad is very forgiving—adjust the sweetness, tanginess, and creaminess to your taste.
This Amish Macaroni Salad is sweet, creamy, slightly tangy, and full of texture. It’s one of those dishes that gets even better the next day, making it ideal for making ahead!