amish macaroni salad

Easy Amish Macaroni Salad is sweet, tangy and creamy with tender pasta, crisp vegetables and epic flavor. The perfect side dish!

Amish Macaroni Salad

elbow macaroni

eggs

onion

celery (chopped)

red bell pepper

sweet pickle relish

creamy salad dressing (e.g. Miracle Whip

mustard

white sugar

apple cider vinegar

salt

celery seed

Bring a pot of lightly salted water to a boil.

Add elbow macaroni and cook for 8 minutes, until al dente. Drain, and set aside to cool. (do not rinse!)

In a large bowl, combine macaroni, eggs, onion, celery and red bell pepper.

In a small bowl, whisk together the salad dressing, pickle relish, mustard, white sugar, vinegar, salt and celery seed. Pour the dressing over the salad and toss to coat.

Cover and chill for at least 1 hour before serving.

Amish Macaroni Salad - serve it alongside any main dish and you have a complete meal

onion, (chopped)

celery, (chopped)

eggs, (chopped)

red bell pepper, (seeded and chopped)

carrot, (shredded)

dill pickle relish

creamy salad dressing

white vinegar

Cook macaroni in a pot of lightly salted water until tender, about 8 to 10 minutes. Rinse under cold water, drain and cool.

In a large bowl, stir together macaroni, onion, celery, eggs, red pepper, carrot and relish.

In a small bowl, stir together the salad dressing, vinegar, sugar, mustard, salt and celery seed. Pour the dressing over the salad and stir until well blended. Cover and chill in the refrigerator for at least 1 hour before serving.

A classic, refreshing Macaroni Salad with tender macaroni, creamy dressing, crunchy veggies, and a hint of tanginess. Perfect for picnics and gatherings.

½ lb macaroni (or pasta)

mayonnaise (plus more to taste)

sour cream

vinegar (white, red or

sugar

black pepper (to taste)

red bell pepper (diced)

pickles (chopped)

red onion (chopped fine)

Cook the macaroni or pasta according to the package instructions. Drain and set aside to cool.

In a large mixing bowl, combine the mustard, mayonnaise, sour cream, vinegar, salt, and black pepper. Mix well to combine.

Add the cooked and cooled macaroni to the bowl with the dressing. Mix until the macaroni is well coated.

Add the red bell pepper, chopped celery, parsley, pickles, red onion, and celery ribs to the bowl. Stir to combine.

Gently fold in the diced hard-boiled eggs.

Taste the salad and adjust the seasoning, adding more salt, pepper, mayonnaise, or other ingredients according to your preference.

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.

Before serving, give the salad a final stir and adjust the seasoning if needed.

Serve chilled and enjoy!

I only changed a few things because I don't like vinegar or sugar in my recipes   I use the Dijon mustard and I feel like adding a little extra pickles brings in the vinegar and a few extra seasonings like the salt free Dash the original that has a little bit of lemon pepper and extra seasonings thank you for the recipe I loved it though

I made this today for lunch. it was SO GOOD! I love thevtouch of heat. perfect!

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Amish Macaroni Salad

Amish Macaroni Salad

Amish Macaroni Salad

Top 3 amish macaroni salad recipes from across the web

The most viewed amish macaroni salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Amish Macaroni Salad

Amish Macaroni Salad

Amish Macaroni Salad

The most viewed amish macaroni salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine