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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!

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 25 minutes
Servings 6 servings


  • 12 ounces box elbow macaroni prepared according to package
  • 3/4 teaspoon celery seed
  • 1/4 cup sugar
  • 2 teaspoons white vinegar
  • 3 tablespoons yellow mustard
  • 2 tablespoons dill pickle relish
  • 2 cups Miracle Whip Salad Dressing
  • 3 stalks of celery chopped
  • 1 small vidalia onion chopped (sweet onion)
  • 1 small red bell pepper seeded and chopped
  • 4 hard-boiled eggs chopped
  • 1/2 teaspoon salt


  1. 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.

  2. In a large bowl, add the eggs, red bell pepper, onion, and celery. Stir to combine.
  3. In a separate medium bowl, whisk together the dressing, relish, mustard, vinegar, sugar, celery seed, and salt.
  4. 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.