Amish Macaroni Salad
Tangy, creamy Amish Macaroni Salad recipe is the best side dish for every meal. Simply to prepare with pantry ingredients, this easy salad is always the first to vanish.
Macaroni Salad
Summer parties were slim this year but that didn’t stop us from firing up the grill and enjoying all our favorite BBQ dishes along with the required sides.
Everything from potato salad and Cole slaw to the best macaroni salad in the world. I like to pile my plate high with side dishes next to my teeny portion of protein.
And just when the summer starts to wind down, I’ll find ways to repurpose those favorite summer side dishes to work with meals all year long. This Amish Macaroni Salad is no exception and it’s one we make at least twice a month.
I lived in Amish country for a number of years and love the macaroni salad they sell at the local grocery stores. Little did I know, my friends in Philly lovingly refer to it as Amish Macaroni Salad.
How To Make Macaroni Salad
Macaroni salad is really easy to make, it’s more in the technique and quality of ingredients that make the difference of the flavor or textures.
- Cook the elbow pasta until al dente or firm to the bite.
- Toss the macaroni, egg, onion, bell pepper and celery in a large bowl to combine.
- Whisk the salad dressing (or mayonnaise), pickle relish, mustard, sugar, vinegar, salt and celery seed until thoroughly combined.
- Pour the dressing over the salad and toss to coat.
- Cover and chill for 1 hour before serving.
I love that you can prepare this salad up to 24 hours in advance and it just keeps getting better. The pasta absorbs the flavors of the dressing so every bite is perfectly balanced.
If you can’t find pickle relish, you can finely chop bread and butter pickles with excellent results. For added flavor, I even add a tablespoon or two of the pickle brine to the dressing. It’s not a bad thing at all.
What is Amish Macaroni Salad
This macaroni salad is made with a light and creamy dressing that is whipped up from a heavy base of Miracle Whip salad dressing. Some people say that you can’t replace the Miracle Whip with mayonnaise but I’ve done it and my family hasn’t even noticed.
So you CAN use it interchangeably in a pinch but do try to get your hands on Miracle Whip if you can just to experience the real thing.
The dressing also includes pickle relish….sweet pickle relish is the key here and it’s what made me love Amish Macaroni Salad in the first.
The last thing you must not skip is the hard boiled egg. I already LOVE eggs in my potato salad but the egg in this macaroni salad recipe is absolutely genius and not to be missed.
The texture of the egg is very much like the macaroni but the yolk is the key…it adds a nice creaminess to the whole salad that’s just fantastic.
Altogether, you’re treated to a sweet, tangy, creamy macaroni salad that’s going to be a family favorite for sure!
Recipe Tips
You wouldn’t think there are too many things that could go wrong with macaroni salad but these tips will ensure salad perfection every single time.
- Don’t overcook the pasta. You want to cook until al dente or until it still has some bite to it so the dressing will be absorbed by the macaroni. Overcooking the elbow pasta will make your salad mushy.
- Allow the macaroni to cool slightly, but not entirely, before tossing the other ingredients. Hot pasta will cause the vegetables to wilt and lose their crispness releasing water into the salad making it watery.
- Don’t try to mix everything in just one bowl. You want the dressing ingredients to be well incorporated before adding them into the salad and tossing to coat so each bite is absolutely perfect.
Serving Suggestions
We love to serve Amish Macaroni Salad alongside our favorite grilled meats like these tender ribs and also BIG, FAT burgers!
It’s pretty versatile, as far as salads go, so it works well with Roasted Chicken and grilled steaks, too.
More Easy Side Salad Ideas
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Get the Recipe: Amish Macaroni Salad Recipe
Ingredients
- 2 cups uncooked elbow macaroni
- 3 large hard boiled eggs, chopped
- 1 cup diced onion
- 3 stalks celery, chopped
- 1 cup diced red bell pepper
- 3 tablespoons sweet pickle relish
- 2 cups creamy salad dressing, e.g. Miracle Whip or mayonnaise
- 3 tablespoons prepared yellow mustard
- ¾ cup white sugar
- 2 ¼ teaspoons apple cider vinegar
- ¼ teaspoon salt
- ¾ teaspoon celery seed
Equipment
- bowl
Instructions
- Bring a pot of lightly salted water to a boil.
- Add elbow macaroni and cook for 8 minutes, until al dente. Drain, and set aside to cool. (do not rinse!)
- In a large bowl, combine macaroni, eggs, onion, celery and red bell pepper.
- In a small bowl, whisk together the salad dressing, pickle relish, mustard, white sugar, vinegar, salt and celery seed. Pour the dressing over the salad and toss to coat.
- Cover and chill for at least 1 hour before serving.
Video
Notes
Garnish with sliced hard cooked egg and smoked paprika, if desired.
87 Comments on “Amish Macaroni Salad”
Really delicious! Couldn’t wait until it was cooled down.
Thank you so much! I’m happy you liked it!
This Amish macaroni salad recipe is absolutely amazing. I have used it over and over again and not 1 person has ever said they didn’t like it plus they thought I actually bought it and not made it.
I’m so happy you liked it! It’s definitely a good one. 🙂
I made the recipe almost exact with the exception of adding just 3 tablespoons of sugar and used Hellmans mayo. This was the best mac salad I have made. This is the only way I will make it from now on.
I’m so glad you liked it!
If you prefer your macaroni salad to be savoury and a bit sour, I’d do 1 tbsp of sugar, and then add to taste. Great recipe though, just too sweet for me if I used the full 3/4cup
That’s a great tip for other readers that may find the sugar off putting. Amish Macaroni Salad is notoriously sweet and this is a classic recipe but I do get some preferences to be a little more savory.
A great salad. I make it at least once a week. Everyone wants the recipe. Thanks for sharing.
You’re welcome! Thank you for your comment!
Lovely pasta salad. I had all the ingredients handy. Had to leave out the celery seed due to diverticulitis. Subbed celery salt.
thank you so much for your comment! I’m so happy you enjoyed it.
Is 3/4 cup of sugar correct as I’ve just made the salad abit concerned this was a typo I have added 3/4 sugar tho
That’s correct, it is definitely a sweeter dressing but it works well in this recipe.
After 50 yrs of making Macaroni and Potato salads – this is the exact way I made it!!! With one exception and when I had my canned 7 days pickles – I cut up several of the pickles to add and used s.all amounts of the pickle juice to to the dressing! My base recipe was my mothers
and she was from the south! Also I usually cooked the elbows a bit more. WOW – here I was making Amish macaroni all these years! Since I can no longer cook – this is my husband of 50 years – go to macaroni salad in the store! Should I claim rights?!
Ha ha!! Yes, you can claim it if you made it in your kitchen. 🙂
Absolutely, positively, the best macaroni salad we have ever had. I have made it multiple times and am asked for the recipe every single time. Thank you for sharing it.
Thank you so much! I’m so happy you liked it!