This Amish Macaroni Salad is the quintessential summer side dish, known for its creamy, sweet, and tangy profile. The use of Miracle Whip and celery seed provides that distinct, nostalgic flavor found at traditional Amish deli counters and family reunions.
Ingredients
| INGREDIENTS | AMOUNT |
| For the Base | |
| Uncooked elbow macaroni | 2 1/2 cups |
| Hard-boiled eggs, chopped | 3 |
| Sweet onion, diced | 1/4 cup |
| Celery, diced | 3 stalks |
| Red bell pepper, seeded and diced | 1 large |
| For the Dressing | |
| Miracle Whip (see notes) | 2 cups |
| Dill pickle relish | 2 tablespoons |
| Yellow mustard | 3 tablespoons |
| Granulated sugar | 1/3 cup |
| White vinegar | 2 teaspoons |
| Celery seed | 3/4 teaspoon |
| Salt | 1/4 teaspoon |
| Black pepper | 1/4 teaspoon |
How To Make Amish Macaroni Salad:
Step 1: Cook the Pasta: Bring a pot of lightly salted water to a boil. Add the 2 1/2 cups of elbow macaroni and cook for 8/10 minutes until tender. Drain the pasta and immediately rinse with cold water to stop the cooking process and remove excess starch. Set aside to cool completely.
Step 2: Whisk the Dressing: In a medium bowl, whisk together the 2 cups of Miracle Whip, 2 tablespoons of relish, 3 tablespoons of mustard, 1/3 cup of sugar, 2 teaspoons of vinegar, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 3/4 teaspoon of celery seed. Whisk until the sugar is dissolved and the dressing is smooth.
Step 3: Assemble: In a large mixing bowl, combine the cooled macaroni with the dressing. Gently fold in the 3 chopped eggs, 1/4 cup of onion, 3 stalks of celery, and the diced red bell pepper. Stir carefully so you don’t mash the eggs.
Step 4: Chill and Set: Cover the bowl tightly and refrigerate for at least 3 hours before serving. This resting period is vital; it allows the macaroni to absorb the flavors and the dressing to thicken to its signature consistency.
Notes on Substitutions:
Miracle Whip vs. Mayo: Miracle Whip is the “secret” to the characteristic tang of this dish. If you choose to substitute with mayonnaise, the salad will be richer and less zesty. You may want to add an extra splash of vinegar or a pinch more sugar if using mayo to mimic the original flavor.
