A creamy, classic Amish Macaroni Salad that’s tangy, mayonnaise-based, and brimming with crisp vegetables—perfect as a potluck side dish or a light dinner addition.
Amish Macaroni Salad is a beloved traditional side that pops up at summer cook-outs, church gatherings, and weeknight dinners alike. This recipe hails from the Pennsylvania Dutch community—hence the “Amish” in the name—but it’s so easy, adaptable, and crowd-pleasing that folks of all backgrounds call it a favorite. You’ll find no baking here: just tender elbow macaroni, crunchy diced veggies, and a smooth, mayo-forward dressing that’s as refreshing as it is comforting.
I first learned this creamy Macaroni Salad recipe at my neighbor’s Fourth of July picnic, scribbled on a scrap of paper between deck chairs and watermelon slices. Since then, I’ve tweaked the tangy balance—sometimes swapping yellow mustard for dijon, other times adding shredded carrot for a pop of color. And honestly? It never lasts long once it hits the buffet table.
Why You’ll Love This Amish Macaroni Salad Recipe
- No oven needed: you just boil, chop, mix, chill.
- Ready in about an hour (mostly hands-off time).
- Perfectly creamy but never heavy.
- Tangy zip from vinegar and mustard—no bland mayo-only gloom here.
- Loaded with fresh vegetables for crunch and color.
- Crowd-pleaser at potlucks, picnics, barbecues.
- Easy to double or halve, so no wasted leftovers.
- Keeps well for make-ahead convenience.
- Naturally vegetarian—serves all your meat-free friends.
- Simple swaps let you tailor it: swap Greek yogurt for part of the mayo, if you like.
Ingredients for Amish Macaroni Salad
- 12 oz elbow macaroni (whole wheat or gluten-free if needed)
- 1 cup mayonnaise (Duke’s or Best Foods for classic flavor)
- ½ cup sour cream (or plain Greek yogurt for extra tang)
- 2 tbsp apple cider vinegar (provides that bright zing)
- 1 tbsp yellow mustard (or Dijon for a milder note)
- 1 tsp granulated sugar (balances the acidity)
- ¼ tsp celery seed (optional but traditional)
- 1 small red onion, finely diced (for color and bite)
- 1 cup celery, thinly sliced (crisp and fresh)
- 1 cup green bell pepper, seeded and chopped
- ½ cup shredded carrot (adds a sweet crunch)
- 2 hard-boiled eggs, chopped (classic Amish touch)
- Salt and freshly ground black pepper, to taste
Tips on choosing and prepping:
• Use high-quality mayonnaise for that luscious, creamy mouthfeel.
• Rinse drained pasta under cold water to stop cooking and chill.
• Slice veggies uniformly so each bite’s texture sings.
• Hard-boil eggs one week in advance—peel, chop, and refrigerate to save time.
Directions for Amish Macaroni Salad
- Cook the pasta.
Bring a large pot of salted water to a boil. Add elbow macaroni and stir occasionally for 8–9 minutes until tender but firm. Drain and rinse under cool water—this keeps the noodles from sticking and stops further cooking. - Whisk the dressing.
In a roomy bowl, combine mayonnaise, sour cream, apple cider vinegar, yellow mustard, sugar, and celery seed. Whisk until smooth, tasting for tang and sweetness. Adjust salt and pepper. - Chop and add vegetables.
Toss in diced red onion, sliced celery, chopped bell pepper, and shredded carrot. Stir gently so each piece gets coated—this step sets the colorful stage. - Fold in pasta and eggs.
Add the cooled macaroni and chopped eggs to the dressing-veggie mix. Using a spatula, fold ingredients with a light hand. Overmixing can bruise the noodles. - Chill and let flavors meld.
Cover the bowl with plastic wrap and refrigerate for at least 30–45 minutes. You’ll notice the dressing seep into the pasta, giving it that beloved creamy, tangy tag. - Final taste and serve.
Give it a quick stir, taste, and adjust seasoning. Transfer to a pretty serving dish, garnish with a sprinkle of paprika or chopped parsley, and serve chilled.
Servings & Timing
Makes: 8–10 side-dish servings
Prep Time: 20 minutes (plus 10 minutes boiling pasta)
Chill Time: 30–45 minutes (best if chilled 2 hours)
Total Time: About 1 hour—including hands-on and chilling
Variations on Amish Macaroni Salad
• BLT twist: stir in crumbled cooked bacon and halved cherry tomatoes.
• Greek-style: swap peppers for cucumber and olives; use feta instead of eggs.
• Lightened: replace half the mayo with low-fat Greek yogurt.
• Spicy kick: add chopped jalapeño or a dash of hot sauce.
• Dairy-free: sub mayo for avocado mash and omit sour cream.
• Herb garden: fold in fresh dill and chives before chilling.
Storage & Reheating Amish Macaroni Salad
• Store in an airtight container in the fridge for up to 4 days—this mayo-based salad won’t freeze well.
• Stir before serving to fluff the pasta and re-mix any separated dressing.
• Make-ahead tip: prepare everything the night before; combine and chill just before guests arrive for peak freshness.
Notes on Amish Macaroni Salad
When testing this creamy classic, I found that chilling for at least two hours delivers the best flavor contrast. If you taste immediately, it can feel slightly sharp, but give it time—it mellows into that signature tangy-sweet harmony. Also, I sometimes add a bit more sugar in hotter months since vinegar tastes punchier in warm weather. Don’t be shy about adjusting vinegar, mustard, or sugar to suit your palate.
FAQs about Amish Macaroni Salad
Q: Can I use rotini or shells instead of elbow macaroni?
A: Absolutely—just cook any small pasta shape until al dente and chill as directed.
Q: Is it okay to make this dairy-free?
A: Yes, swap sour cream for extra mayo or mashed avocado, and skip the cheese.
Q: How do I keep the veggies crunchy after chilling?
A: Drain excess moisture from cucumbers or peppers on paper towels before adding.
Q: Can this recipe be doubled for a large gathering?
A: Totally—just scale ingredients linearly and use a bigger bowl or two medium bowls.
Q: Why did my salad taste flat?
A: Likely needs more acid (vinegar or lemon juice) or a pinch more salt to lift flavors.
Q: Can I use homemade mayonnaise?
A: For sure—if it’s stable and well-seasoned, your salad will taste even fresher.
Q: What’s the best way to reheat leftovers?
A: Serve it chilled—Amish Macaroni Salad shines cold, not warmed.
Q: How can I make it vegan?
A: Use vegan mayo, swap sour cream for vegan yogurt, skip the eggs, and you’re set.
Conclusion
This Amish Macaroni Salad strikes just the right note of creamy, tangy, and delightfully crunchy—a classic side dish that brings everyone to the table. Give this traditional recipe a whirl, then tell me how you jazzed it up in the comments below. And if you’re craving more simple, reliable potluck recipes, wander over to my Easy Amish Potato Salad or Classic Coleslaw posts next!
Amish Macaroni Salad
Ingredients
- 12 oz elbow macaroni whole wheat or gluten-free if needed
- 1 cup mayonnaise Duke’s or Best Foods for classic flavor
- 1/2 cup sour cream or plain Greek yogurt for extra tang
- 2 tbsp apple cider vinegar provides that bright zing
- 1 tbsp yellow mustard or Dijon for a milder note
- 1 tsp granulated sugar balances the acidity
- 1/4 tsp celery seed optional but traditional
- 1 small red onion finely diced for color and bite
- 1 cup celery thinly sliced, crisp and fresh
- 1 cup green bell pepper seeded and chopped
- 1/2 cup shredded carrot adds a sweet crunch
- 2 hard-boiled eggs chopped, classic Amish touch
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and stir occasionally for 8–9 minutes until tender but firm. Drain and rinse under cool water—this keeps the noodles from sticking and stops further cooking.
- In a roomy bowl, combine mayonnaise, sour cream, apple cider vinegar, yellow mustard, sugar, and celery seed. Whisk until smooth, tasting for tang and sweetness. Adjust salt and pepper.
- Toss in diced red onion, sliced celery, chopped bell pepper, and shredded carrot. Stir gently so each piece gets coated—this step sets the colorful stage.
- Add the cooled macaroni and chopped eggs to the dressing-veggie mix. Using a spatula, fold ingredients with a light hand. Overmixing can bruise the noodles.
- Cover the bowl with plastic wrap and refrigerate for at least 30–45 minutes. You’ll notice the dressing seep into the pasta, giving it that beloved creamy, tangy tag.
- Give it a quick stir, taste, and adjust seasoning. Transfer to a pretty serving dish, garnish with a sprinkle of paprika or chopped parsley, and serve chilled.
