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Amish Macaroni Salad

Amish Macaroni Salad

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.
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Servings 8 side-dish servings

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.

Notes

When testing this creamy classic, chilling for at least two hours delivers the best flavor contrast. Adjust vinegar, mustard, or sugar based on personal preference. Make-ahead convenience adds to the appeal of this vegetarian-friendly dish.
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