Description
This classic Amish Macaroni Salad is a creamy, tangy, and slightly sweet dish perfect for potlucks and family gatherings. Featuring tender elbow macaroni, chopped hard-cooked eggs, fresh vegetables, and a flavorful dressing made with mayonnaise, mustard, sugar, and apple cider vinegar, it offers a delightful balance of textures and flavors.
Ingredients
Scale
Pasta and 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 Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain well and rinse under cold water to cool completely, preventing the pasta from sticking together.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled macaroni, chopped hard-cooked eggs, finely chopped onion, celery, green bell pepper, and dill pickle relish. Stir gently to distribute the ingredients evenly.
- Prepare Dressing: In a separate bowl, whisk together the mayonnaise, yellow mustard, white sugar, apple cider vinegar, salt, and ground black pepper until the mixture is smooth and creamy.
- Mix Salad and Dressing: Pour the prepared dressing over the macaroni mixture. Toss gently to ensure all ingredients are evenly coated with the dressing without breaking up the macaroni or eggs.
- Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the salad to chill thoroughly.
- Garnish and Serve: Before serving, sprinkle the macaroni salad lightly with paprika as a colorful garnish to enhance presentation and add a mild smoky flavor.
Notes
- For best flavor, prepare the salad a day ahead to allow the ingredients to marinate together.
- Hard-cook the eggs by boiling them for about 10-12 minutes, then cooling immediately in ice water.
- You can adjust the sugar to make the salad less sweet if preferred.
- If you want a lighter version, substitute some of the mayonnaise with Greek yogurt.
- This salad keeps well in the refrigerator for 2-3 days but is best consumed fresh.
