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Amish Macaroni Salad

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A creamy, tangy, and sweet macaroni salad that's perfect for potlucks and family gatherings. This traditional Amish recipe features elbow macaroni, hard-boiled eggs, and crunchy vegetables in a perfectly balanced sweet-tangy dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Amish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups elbow macaroni
  • 3 large eggs hard-boiled and chopped
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/4 cup sugar
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup celery finely chopped
  • 1/4 cup onion finely chopped
  • 1/4 cup red bell pepper diced (optional)
  • 1 tablespoon sweet pickle relish

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil and cook elbow macaroni for 7-9 minutes until tender but not mushy.
  2. Drain the macaroni in a colander and rinse immediately with cold water. Let cool completely.
  3. In a large mixing bowl, whisk together mayonnaise, yellow mustard, sugar, white vinegar, salt, black pepper, and sweet pickle relish until smooth.
  4. Add the cooled macaroni, chopped hard-boiled eggs, celery, onion, and red bell pepper (if using) to the bowl.
  5. Gently fold all ingredients together until evenly coated with the dressing.
  6. Cover and refrigerate for at least 2 hours before serving.
  7. Stir gently before serving to redistribute the dressing.

Notes

For best results, use real mayonnaise rather than miracle whip. The salad tastes even better when made a day ahead. The red bell pepper is optional but adds nice color and crunch. You can substitute Greek yogurt for mayonnaise for a lighter version, or use honey instead of sugar. Keep refrigerated until ready to serve.

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