Description
Make this sweet, creamy, and tangy Amish macaroni salad, perfect for potlucks and summer gatherings.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup sweet red pepper, finely chopped
- 1/4 cup sweet pickle relish
- 1 cup mayonnaise or salad dressing
- 1/2 cup granulated sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Cook the macaroni according to package directions until al dente. Drain well and rinse immediately with cold water to stop cooking and remove excess starch. Set aside.
- In a large bowl, whisk together the mayonnaise or salad dressing, sugar, apple cider vinegar, yellow mustard, salt, and pepper until the dressing is smooth.
- Add the drained macaroni, chopped celery, red onion, red pepper, and pickle relish to the dressing mixture. If using, add the chopped hard-boiled eggs.
- Stir gently until all ingredients are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, taste and adjust seasoning if needed. Stir again gently.
Notes
- For the best flavor, prepare this salad the day before serving.
- You can substitute Miracle Whip for mayonnaise if you prefer a sweeter dressing base.
- If the salad seems too thick after chilling, stir in 1 to 2 tablespoons of milk or extra vinegar to reach your desired consistency.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: No Cook Dressing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 18g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg