Amish Macaroni Salad
Creamy, crunchy, sweet, & tangy! This Amish macaroni salad is the perfect side dish at any cookout.
- 2 cups uncooked macaroni noodles
- 2 cups Miracle Whip
- ¼ cup sugar
- 3 tablespoons dijon mustard
- 1 tablespoon distilled white vinegar
- 1 teaspoon salt
- ¾ teaspoon celery seed
- 1/2 teaspoon cracked pepper
- 3 large hard boiled eggs
- 1 small sweet onion
- 3 stalks celery
- 1 small red bell pepper
- ¼ cup dill pickle relish
- Paprika for garnish
Bring a large pot of water to a boil over medium heat. Add the macaroni and cook according to package directions. Drain and place in a large bowl. Rinse with cold water.
Add the Miracle Whip, sugar, mustard, vinegar, salt, and celery seed to a small bowl and whisk to combine.
Chop the eggs, onion, celery, and pepper into small pieces. Add to the bowl of macaroni with the pickle relish.
Pour the dressing over the pasta and stir well to coat. Taste and add additional salt, if needed.
Cover and refrigerate for at least one hour. Sprinkle with paprika before serving.
I nearly always just mix everything together in one large bowl rather than mix the dressing separately. It saves on dishes and everything gets stirred together anyway. Every time I recommend this, I get confused/outraged comments, so do as you like. ;)
You may increase or decrease sugar to suit your tastes. This recipe is a bit less sweet than traditional Amish macaroni salad, so I wouldn't decrease the sugar by more than half.
You may swap regular yellow mustard for the dijon mustard, if that's what you have on hand.
Recipe adapted from allrecipes
Calories: 234kcal | Carbohydrates: 42g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 981mg | Potassium: 235mg | Fiber: 3g | Sugar: 17g | Vitamin A: 511IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg