Amish Macaroni Salad
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
- Cook Macaroni: 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.
- Mix Dressing: In a medium bowl, whisk together the Miracle Whip, relish, mustard, sugar, vinegar, salt, pepper, and celery seed.
- Combine: In a large bowl mix together the cooked and cooled macaroni with the dressing. Gently fold in eggs, onion, celery, and bell pepper.
- Chill: Cover and cool for at least 3 hours before serving.
Notes
- Miracle Whip: Miracle Whip is the secret ingredient that gives the dressing for this macaroni salad its characteristic flavor. If you don’t like Miracle Whip, you can substitute mayonnaise; just keep in mind that the flavor will be slightly different.
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