Description
A classic creamy and tangy Amish macaroni salad made with elbow macaroni, eggs, and a sweet, flavorful dressing. Perfect for picnics, potlucks, or as a side dish.
Ingredients
Units
Scale
- 2 cups elbow macaroni
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/3 cup granulated sugar
- 1/4 cup white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, chopped
- 1/4 cup onion, finely chopped
- 1 tablespoon sweet pickle relish (optional)
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water. Set aside to cool.
- In a large bowl, whisk together mayonnaise, mustard, sugar, vinegar, salt, and pepper until smooth and well combined.
- Add the cooked macaroni, chopped eggs, celery, bell pepper, onion, and relish to the bowl. Stir gently to coat everything with the dressing.
- Cover and refrigerate the salad for at least 2 hours to allow flavors to meld.
- Serve chilled and stir before serving if needed.
Notes
- For a lighter version, use light mayonnaise and reduce sugar slightly.
- Adjust mustard or vinegar to taste depending on how tangy you prefer it.
- Best made ahead of time and chilled overnight for maximum flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 9g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg