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Amish Macaroni Salad

This Amish macaroni salad is a colorful and flavorful dish made with hard-cooked eggs, bell pepper, and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for the recipe. Enjoy!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 1296.9 kcal

Equipment

  • 1 Large Pot For cooking macaroni
  • 1 Colander For draining macaroni
  • 1 Large Mixing Bowl For combining salad ingredients
  • 1 Small Mixing Bowl For preparing the dressing
  • 1 Spatula or whisk For mixing ingredients

Ingredients
  

Main

  • 2 cups uncooked elbow macaroni
  • 3 large 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
  • ¾ cup white sugar
  • 3 tablespoons prepared yellow mustard
  • 2 ¼ teaspoons white vinegar
  • ¾ teaspoon celery seed
  • ¼ teaspoon salt

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
  • Combine eggs, onion, celery, bell pepper, and relish in a large bowl. Stir together salad dressing, sugar, mustard, vinegar, celery seed, and salt in a small bowl. Pour over eggs and vegetables. Top with cooled macaroni; stir until well combined. Cover and chill in the refrigerator for at least 1 hour before serving.

Notes

For optimal flavor, ensure macaroni is cooked al dente and thoroughly cooled before combining to prevent a gummy texture and excessive dressing absorption. While the recipe calls for a specific dressing, adjust sugar to your preference, as the sweetness can be intense; a touch less sugar or a splash of apple cider vinegar can balance it. For a richer, more complex profile, consider substituting some of the white sugar with a light brown sugar, or adding a pinch of cayenne for a subtle kick. Uniformly dicing the vegetables ensures a pleasant texture in every bite. Chilling for at least 4 hours, or preferably overnight, allows the flavors to fully meld, creating a more harmonious and satisfying salad.