Amish Macaroni Salad
July 28th, 2017 | 
Author: The Pa. Coal Region shares it’s love of eastern european foods with Pennsylvania Dutch delights. Here is a versatile macaroni salad recipe for your next picnic or potluck.
Ingredients
- 2 cups uncooked elbow macaroni
- 3 hard-boiled eggs, chopped
- 1 small yellow onion, chopped
- 3 ribs celery, chopped fine may omit
- 1 small red bell pepper seeded and chopped fine
- 2 tbsp dill pickle relish or chopped dills if you do not have the relish handy
- 2 cups Miracle Whip regular mayo will not be the same!
- 3 tbsp prepared yellow mustard
- 1/2 cup white sugar
- 1 tbsp white vinegar
- 3/4 tsp celery seed
- salt and pepper to taste
Servings:
Instructions
- Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
- In a large bowl, stir together the eggs, onion, celery, red pepper, and relish.
- In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended.
- Cover and chill for at least 1 hour before serving.
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