Amish Macaroni Salad
User Reviews
4.4
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Prep Time
20 mins
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Additional Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8
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Course
Side Dish
Amish Macaroni Salad
Description
Amish Macaroni Salad features cooked elbow macaroni tossed in a mayonnaise-based dressing that blends Miracle Whip, dill pickle relish, yellow mustard, sugar, vinegar, celery seed, salt, and black pepper. The addition of chopped hard-boiled eggs, diced sweet onion, celery, and red bell pepper gives the salad a mix of creamy, tangy, and crunchy elements. The macaroni is cooked until tender but firm, then cooled before combining with the dressing to prevent sogginess. After mixing, the salad should be refrigerated for at least three hours to allow flavors to meld and chill thoroughly.
The salad’s balance of savory, sweet, and tangy flavors works well as a picnic side dish or a complement to barbecue and sandwiches. The crunchy vegetables and eggs provide contrast to the creamy dressing, making each bite interesting and satisfying.
Ingredients
- 2 ½ cups elbow macaroni uncooked
- 2 cups Miracle Whip
- 2 tablespoons dill pickle relish
- 3 tablespoons yellow mustard
- ⅓ cup granulated sugar
- 2 teaspoons white vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ teaspoon celery seed
- 3 egg chopped, hard boiled
- ¼ cup onion diced; sweet variety
- 3 celery diced, stalks
- 1 red bell pepper seeded and diced, large
Instructions
- Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
- In a medium bowl, whisk together the Miracle Whip, relish, mustard, sugar, vinegar, salt, pepper, and celery seed.
- In a large bowl mix together the cooked and cooled macaroni with the dressing. Gently fold in eggs, onion, celery and bell pepper.
- Cover and cool for at least 3 hours before serving.
User Reviews
Overall Rating
4.4
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