Description
This Amish Macaroni Salad is a creamy, sweet, and tangy side dish that’s perfect for summer cookouts, potlucks, and family gatherings. Made with elbow macaroni, crisp veggies, and a deliciously sweet and tangy dressing, this classic salad is a crowd favorite!
Ingredients
Units
Scale
- For the Salad
- 1 lb elbow macaroni, cooked and cooled
- 3 hard-boiled eggs, chopped
- 1 cup celery, finely chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup sweet onion, finely chopped
- 1/2 cup sweet pickles, chopped (or sweet pickle relish)
- For the Dressing
- 1 1/2 cups mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1 tbsp sweet pickle juice (from the pickle jar)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Cook the macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool completely.
- Make the dressing: In a medium bowl, whisk together mayonnaise, mustard, vinegar, sugar, pickle juice, salt, black pepper, and paprika.
- Combine the salad: In a large mixing bowl, add the cooled macaroni, chopped eggs, celery, red bell pepper, onion, and pickles. Pour the dressing over the salad and mix well.
- Chill & Serve: Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to blend. Serve cold and enjoy!
Notes
- For a less sweet version, reduce the sugar to 2 tablespoons.
- Add more crunch with diced carrots or chopped dill pickles instead of sweet pickles.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
- Calories: ~350
- Sugar: ~10g
- Sodium: ~450mg
- Fat: ~20g
- Saturated Fat: ~3g
- Unsaturated Fat: ~16g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: ~2g
- Protein: ~7g
- Cholesterol: ~90mg