Amish macaroni salad is a potluck classic! This pasta salad combines cooked macaroni, hard boiled eggs, crispy veggies, and a creamy dressing for a side dish your friends will ask for again and again.
Ingredients
- 2 ½ cups uncooked elbow macaroni
- 2 cups Miracle Whip see notes
- 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 hard boiled eggs chopped
- ¼ cup diced sweet onion
- 3 stalks celery diced
- 1 large red bell pepper seeded and diced
Instructions
- Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, rinse with cold water to stop the cooking process, and set aside to finish cooling.2 1/2 cups uncooked elbow macaroni
- In a medium bowl, whisk together the Miracle Whip, relish, mustard, sugar, vinegar, salt, pepper, and celery seed. 2 cups Miracle Whip,2 tablespoons dill pickle relish,3 tablespoons yellow mustard,⅓ cup granulated sugar,2 teaspoons white vinegar,1/4 teaspoon salt,¼ teaspoon black pepper,3/4 teaspoon 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. 3 hard boiled eggs,¼ cup diced sweet onion,1 large red bell pepper,3 stalks celery
- Cover and cool for at least 3 hours before serving.
Notes
Miracle Whip is the secret ingredient that gives the dressing for this macaroni salad it’s characteristic flavor. If you don’t like Miracle Whip, you can substitute mayonnaise; just keep in mind that the flavor will be slightly different.