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Amish Macaroni Salad

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A creamy, tangy macaroni salad that embodies the spirit of summertime picnics and family gatherings.

Ingredients

Scale
  • 2 cups elbow macaroni (uncooked)
  • 3 large hard-boiled eggs (chopped)
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/4 cup sugar
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup celery (finely chopped)
  • 1/4 cup onion (finely chopped)
  • 1/4 cup red bell pepper (diced, optional)
  • 1 tablespoon sweet pickle relish

Instructions

  1. Cook the pasta by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente (about 8-10 minutes).
  2. Prepare the eggs while the pasta cooks by either using pre-made hard-boiled eggs or boiling your own.
  3. Chop the veggies including the eggs, celery, onion, and red bell pepper.
  4. Make the dressing by combining mayonnaise, yellow mustard, sugar, white vinegar, salt, and black pepper in a bowl.
  5. Combine the cooled pasta with the dressing, chopped eggs, celery, onion, bell pepper, and pickle relish.
  6. Chill in the refrigerator for at least one hour before serving.

Notes

For added flavor, let the salad sit overnight in the refrigerator. Adjust dressing ingredients to your taste for a creamier consistency.

Nutrition

Keywords: macaroni salad, Amish salad, summer salad, picnic food

Find it online: https://sweetladle.com/amish-macaroni-salad-15-minute-meal-prep-classic/