Macaroni salad recipes are as diverse as the cooks that create it. The “best” is the one you like best.
What usually makes macaroni salad and potato salad “Amish” is the addition of prepared yellow mustard to the recipe, like this one.
This recipe has become my “go-to” after decades of trying different recipes, styles, and ingredients.
This macaroni salad is creamy, has some added crunch, and features a particular ingredient: Miracle Whip. Yes, whether you are a fan or not (I am not!), this recipe calls for it and I always use it for this salad. Even people who would otherwise pass on anything made with Miracle Whip like this mac salad!
Amish Macaroni SaladCourse: Salad, SidesDifficulty: Imtermediate
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
2 small ribs celery, chopped
1/2 to 1 small red bell pepper, seeded and chopped – amount to your taste AND/OR 1 medium carrot shredded or diced
2 tablespoons drained dill pickle relish
2 cups “salad dressing” (Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 Tablespoons 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/carrot, and relish.
- In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed, if using. Pour over the vegetables, and stir in macaroni until well blended.
- Cover and chill for at least 1 hour before serving.