Description
This Amish Macaroni Salad is a classic, creamy side dish featuring tender elbow macaroni combined with chopped hard-cooked eggs, fresh vegetables, and a tangy, sweet dressing made with mayonnaise, mustard, and apple cider vinegar. Perfectly chilled and garnished with paprika, this salad offers a delightful blend of flavors and textures, ideal for family gatherings, picnics, or potlucks.
Ingredients
Scale
Pasta and Vegetables
- 2 cups uncooked elbow macaroni
- 3 hard-cooked eggs, chopped
- 1 small onion, finely chopped
- 3 celery ribs, finely chopped
- 1 small green bell pepper, seeded and finely chopped
- 2 tablespoons dill pickle relish
Dressing
- 2 cups mayonnaise
- 3 tablespoons yellow mustard
- 3/4 cup white sugar
- 2 1/4 teaspoons apple cider vinegar
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Garnish
- Paprika, for garnish
Instructions
- Cook the macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process and cool the pasta completely.
- Combine the salad ingredients: In a large mixing bowl, add the cooled macaroni, chopped hard-cooked eggs, finely chopped onion, celery, green bell pepper, and dill pickle relish. Mix gently to distribute evenly.
- Prepare the dressing: In a separate smaller bowl, whisk together the mayonnaise, yellow mustard, white sugar, apple cider vinegar, salt, and ground black pepper until the mixture is smooth and well combined.
- Mix dressing with salad: Pour the dressing over the macaroni mixture. Toss gently but thoroughly to ensure all ingredients are coated evenly with the dressing.
- Chill the salad: Cover the bowl tightly with plastic wrap or a lid. Refrigerate the salad for at least 4 hours or preferably overnight to allow the flavors to meld and the salad to chill completely.
- Garnish and serve: Just before serving, sprinkle the top of the salad with a light dusting of paprika for color and a subtle flavor boost. Serve cold.
Notes
- Make sure to rinse the cooked macaroni under cold water to prevent it from sticking together and to cool it for the salad.
- The salad tastes even better after resting overnight, allowing flavors to fully develop.
- Adjust the sugar and vinegar ratio to taste if you prefer it more or less tangy or sweet.
- For a lighter option, substitute part of the mayonnaise with Greek yogurt, but it will alter the traditional creaminess.
- Hard cook the eggs ahead of time by boiling for about 10-12 minutes, then cooling in ice water before chopping.
- Add diced pickles in addition to relish for extra crunch if desired.
