Here’s a classic Amish Macaroni Salad recipe — creamy, sweet, tangy, and perfect for potlucks or BBQs.
🥗 Amish Macaroni Salad
Ingredients
Salad:
- 2 cups elbow macaroni (uncooked)
- 3 hard-boiled eggs, chopped
- 1 cup celery, finely diced
- 1 small onion, very finely diced
- ½ cup red bell pepper, finely diced
- ½ cup shredded carrot (optional but traditional)
- 2–3 tablespoons sweet pickle relish
Dressing:
- 2 cups mayonnaise
- ¼ cup yellow mustard
- ¾ cup granulated sugar
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
- Cook the macaroni
Cook elbow macaroni according to package directions until tender. Drain and rinse under cold water to cool completely. - Prepare the mix-ins
In a large bowl, combine cooled macaroni, chopped eggs, celery, onion, bell pepper, carrot, and sweet relish. - Make the dressing
In a separate bowl, whisk together mayonnaise, mustard, sugar, vinegar, salt, pepper, and paprika until smooth. - Combine
Pour dressing over the macaroni mixture and stir until evenly coated. - Chill
Cover and refrigerate at least 2–4 hours (overnight is best) to let flavors blend. - Serve
Stir before serving. If it thickens too much, add 1–2 tablespoons of milk to loosen.
💡 Tips
- Amish-style macaroni salad is noticeably sweeter than traditional deli versions — reduce sugar to ½ cup if you prefer less sweet.
- Letting it sit overnight really improves the flavor.
- Garnish with a sprinkle of paprika before serving for a classic look.
If you’d like, I can also share a lighter version or one closer to the Ohio Amish-style deli recipe.
