Amish macaroni salad

Creamy • Slightly Sweet • Classic Picnic Favorite

Ingredients (Serves 6–8)

Salad

• 2 cups elbow macaroni (uncooked)

• 3 hard-boiled eggs, chopped

• 1 cup celery, finely chopped

• ½ cup red bell pepper, finely diced

• ½ cup red onion, finely diced

• ½ cup carrot, grated (optional but traditional)

Creamy Dressing

• 1 cup mayonnaise

• ¼ cup granulated sugar (traditional Amish style)

• ¼ cup white vinegar

• 2 tbsp yellow mustard

• ½ tsp salt

• ½ tsp black pepper

• ¼ tsp paprika (optional)

Instructions

1. Cook macaroni: Boil macaroni in salted water until just tender. Drain and rinse under cold water. Set aside.

2. Make dressing: In a bowl, whisk mayonnaise, sugar, vinegar, mustard, salt, pepper, and paprika until smooth.

3. Combine: In a large bowl, add cooked macaroni, eggs, celery, bell pepper, onion, and carrot.

4. Mix: Pour dressing over the salad and gently fold until evenly coated.

5. Chill: Cover and refrigerate at least 1 hour (best after 3–4 hours).

6. Serve: Stir gently, adjust seasoning if needed, and serve cold.

Important Amish Tip

 Amish macaroni salad tastes sweet and tangy. Don’t skip the sugar—it balances the vinegar and mustard.

Variations

• Less sweet: Reduce sugar to 2 tbsp

• Healthier: Use half mayo + half Greek yogurt

• Extra crunch: Add diced cucumber or radish

• Protein add-in: Diced ham or turkey

Storage

• Keeps well refrigerated up to 3 days

• Do not freeze (mayo-based)

Quick Q & A

Q: Why rinse macaroni in cold water?
A: Stops cooking and keeps pasta firm.

Q: Can I make it ahead?
A: Yes—flavor improves overnight.

Q: Can I use apple cider vinegar?
A: Yes, but white vinegar is more traditional.