Amish Macaroni Salad

When it comes to classic, crowd-pleasing side dishes, this creamy Amish Macaroni Salad is in a league of its own. Packed with colorful vegetables, hard-boiled eggs, and a perfectly sweet-and-tangy dressing, it’s a hearty and satisfying salad that’s perfect for picnics, potlucks, and summer barbecues. Best of all, it’s even better the next day after the flavors have had time to meld together in the fridge.

Why You Will Love This Recipe

This recipe always reminds me of the bustling community dinners at my childhood church, where long tables were covered with homemade dishes. The macaroni salad was a constant—always creamy, never dry, and full of crunchy bits. An older lady once told me her secret was a little sugar in the dressing to balance the vinegar. That touch of sweetness against the savory backdrop is what makes this version so special and keeps me coming back for more.

Ingredients

Here is what you’ll need to make this macaroni salad:

For the Salad:

• 1 lb elbow macaroni
• 1 tablespoon salt, for the pasta water
• 3 large hard-boiled eggs, chopped
• 1 cup diced celery (about 3 stalks)
• ¾ cup diced sweet onion
• ½ cup diced red bell pepper
• ½ cup diced green bell pepper
• 1 (4 oz) jar diced pimientos, drained (optional, for color)

For the Dressing:

• 2 cups mayonnaise
• ⅓ cup granulated sugar
• ¼ cup yellow mustard
• 3 tablespoons apple cider vinegar
• 1 tablespoon sweet pickle relish, drained
• 1 ½ teaspoons celery seed
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup milk or buttermilk, to thin (optional)

For Garnish:

• Paprika or chopped fresh parsley (optional)

Step-by-step instructions for making the recipe

Follow these simple steps for a perfect result every time:

1. Cook the Pasta: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and the elbow macaroni. Cook according to package directions until al dente. Drain in a colander and rinse immediately under cold running water to stop the cooking process and cool the pasta completely. Let it drain very well.
2. Prepare the Vegetables and Eggs: While the pasta cooks, dice the celery, onion, and bell peppers. Chop the hard-boiled eggs. Drain the pimientos, if using.
3. Make the Dressing: In a medium bowl, whisk together the mayonnaise, sugar, yellow mustard, apple cider vinegar, pickle relish, celery seed, salt, and black pepper until smooth and the sugar is dissolved. If the dressing seems very thick, whisk in the milk or buttermilk a tablespoon at a time until it reaches a creamy, pourable consistency.
4. Combine Everything: In a very large mixing bowl, combine the cooled, drained macaroni, chopped eggs, celery, onion, bell peppers, and pimientos. Pour about three-quarters of the dressing over the top.
5. Mix and Chill: Gently fold everything together until the pasta and vegetables are evenly coated. Add more dressing as needed until the salad is creamy to your liking (you may not need all of it). Cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight.
6. Serve: Before serving, give the salad a good stir. It will thicken as it chills. If it seems too thick, you can stir in a splash of milk to loosen it. Transfer to a serving bowl and garnish with a sprinkle of paprika or parsley if desired.

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