Amish Macaroni Salad
Amish Macaroni Salad is a creamy chilled pasta salad with tender elbow macaroni, chopped eggs, celery, red bell pepper, and a sweet mustard mayo dressing. It is designed for potlucks, BBQ plates, picnic menus, and make-ahead side dishes.
Equipment
- Large Pot
- Colander
- Large mixing bowl
- Whisk
- Cutting board and knife
Ingredients
- 1 lb elbow macaroni cooked soft
- 4 large hard-boiled eggs roughly chopped
- 1 cup red bell pepper finely diced
- 1 cup celery finely diced
- 1.5 cups mayonnaise full fat for best gloss
- 3 tbsp prepared yellow mustard for color and tang
- 1/2 cup granulated sugar
- 2 tbsp apple cider vinegar
- 1 tsp sea salt
- 1/2 tsp black pepper fine ground
- 1/4 tsp paprika for garnish
Instructions
- Boil the elbow macaroni in salted water until tender and slightly softer than al dente, then drain, rinse lightly with cool water, and drain again very well.
- Roughly chop the hard-boiled eggs and finely dice the red bell pepper and celery.
- Whisk the mayonnaise, yellow mustard, granulated sugar, apple cider vinegar, sea salt, and black pepper in a large bowl until smooth and glossy.
- Add the cooled macaroni, chopped eggs, bell pepper, and celery to the dressing and fold gently until evenly coated.
- Cover and chill for at least 1 hour, stirring once if possible so the dressing settles evenly.
- Stir before serving, sprinkle paprika over the top, and serve cold.
Notes
Storage: Keep Amish Macaroni Salad in an airtight container in the refrigerator for 3 to 4 days and stir before serving.
Reheating: This recipe is served cold and should not be reheated.
Best Tips: Drain the pasta thoroughly, dice the vegetables small, and chill the salad before serving for the best creamy texture.
Variations: Reduce the sugar for a tangier dressing, add sweet pickle relish, or fold in shredded carrot for extra crunch.
Make Ahead: Prepare up to 24 hours ahead and refresh with a small spoonful of mayonnaise before serving if the pasta absorbs the dressing.