Creamy, some added crunch, and a special ingredient: Miracle Whip. Yes, whether you are a fan or not, this recipe calls for it and I always use it. Even people who would never otherwise pass on anything made with Miracle Whip like this mac salad!
What usually makes macaroni salad and potato salad “Amish” is the addition of prepared yellow mustard to the recipe.
Amish Macaroni SaladCourse: Salad, SidesDifficulty: Imtermediate
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
- 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.
- Cover and chill for at least 1 hour before serving.
DID YOU MAKE THIS?
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