Amish Macaroni Salad
Amish Macaroni Salad is full of flavor, texture, and fresh ingredients. For a spring picnic or a light dinner side dish, make a big batch of this and watch it disappear!
Servings: 6 servings
Ingredients
- 12 ounces box elbow macaroni
- 4 large hard-boiled eggs, chopped
- 1 small red bell pepper, seeded and chopped
- 1 small vidalia onion, chopped (sweet onion)
- 3 stalks celery, chopped
- 2 cups Miracle Whip salad dressing
- 2 tablespoons dill pickle relish
- 3 tablespoons yellow mustard
- 2 teaspoons white distilled vinegar
- ¼ cup (50 g) granulated sugar
- ¾ teaspoon celery seed
- ½ teaspoon kosher salt
Instructions
- Heat a large pot to boiling and cook the macaroni for the time instructed on the packaging minus 1 minute (ie. if the instructions say cook for 9 minutes, cook for 8 minutes). Drain and rinse under cold water.
- In a large bowl, add the eggs, red bell pepper, onion, and celery. Stir to combine.
- In a separate medium bowl, whisk together the dressing, relish, mustard, vinegar, sugar, celery seed, and salt.
- Pour half of the dressing mixture into the egg mixture. Stir to combine. Add all of the cooled macaroni and stir to coat. Add in more dressing, if needed. Serve immediately or cover and chill in the refrigerator until ready to serve.