Amish Macaroni Salad
A delightful dish that embodies comfort, this creamy Amish Macaroni Salad combines sweet, tangy, and savory notes, making it a perfect side for gatherings.
Ingredients
For the Salad
- 2 cups elbow macaroni
- 1 cup mayonnaise Use high-quality mayonnaise for the best flavor.
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon mustard (yellow or Dijon)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup celery, diced Use fresh, crisp celery.
- 1 cup bell pepper, diced (any color) Add color variety.
- 1 cup sweet relish
- 0.5 cup red onion, finely chopped
- 2 pieces hard-boiled eggs, chopped (optional) Skip for a vegan version.
- to taste Paprika (for garnish, optional)
Instructions
Preparation
- In a large pot, bring water to a rolling boil. Add a pinch of salt and the elbow macaroni. Cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- In a separate bowl, combine the mayonnaise, apple cider vinegar, sugar, mustard, salt, and black pepper. Whisk together until smooth.
- While the pasta is cooking, prepare the vegetables by dicing the celery, bell pepper, and red onion.
- In a large mixing bowl, add the cooled macaroni, diced celery, diced bell pepper, sweet relish, and chopped red onion.
- If using, add the chopped hard-boiled eggs.
- Pour the dressing over the macaroni salad mixture. Gently fold the ingredients together until everything is evenly coated.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving.
- Before serving, give the salad a quick stir and sprinkle paprika on top for a decorative touch, if desired.
Notes
Allowing the salad to chill for at least an hour lets the flavors meld together. You can customize the salad by adding diced protein like ham or chicken, using gluten-free pasta, or substituting Greek yogurt for mayonnaise.