Description
This classic Amish Macaroni Salad combines tender elbow macaroni with a creamy, tangy dressing made from Miracle Whip, mustard, and sweet pickle relish. Enhanced with crunchy celery, onion, sweet red pepper, and chopped hard-boiled eggs, this salad is a perfect, refreshing side dish ideal for picnics, potlucks, or any casual gathering.
Ingredients
Scale
Salad Ingredients
- 2 cups uncooked elbow macaroni
- 3 celery ribs, chopped
- 1 medium onion, finely chopped
- 1 medium red pepper, chopped
- 3 large hard-boiled eggs, chopped
Dressing Ingredients
- 2 cups Miracle Whip (or mayonnaise)
- ¾ cup sugar
- 3 Tbsp sweet pickle relish
- 3 Tbsp yellow mustard
- 2¼ tsp apple cider vinegar
- ¾ tsp celery seed
- ¼ tsp salt
Instructions
- Cook Pasta: Bring a large pot of water to a boil over high heat. Add the elbow macaroni noodles and cook according to the package directions until al dente. Drain and rinse the pasta under cold water to cool it down, then set aside.
- Prepare Dressing: In a large bowl, whisk together the Miracle Whip (or mayonnaise), sugar, sweet pickle relish, yellow mustard, apple cider vinegar, and celery seed until smooth and well combined.
- Combine Ingredients: Add the chopped celery, finely chopped onion, chopped red pepper, hard-boiled eggs, and the cooled pasta to the bowl with the dressing. Stir gently to combine all the ingredients evenly. Season with salt and freshly ground black pepper to taste.
- Chill Salad: Cover the bowl tightly with plastic wrap or a lid and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld and the salad to chill properly.
Notes
- For best results, prepare the salad a few hours ahead or the night before to enhance flavor.
- You can substitute mayonnaise for Miracle Whip if you prefer a more traditional creamy taste.
- Add a bit of freshly ground black pepper when seasoning to balance sweetness.
- Ensure pasta is completely cooled before mixing to prevent dressing from becoming watery.
