Amish Macaroni Salad Recipe With Mustard

There’s something about a big bowl of Amish macaroni salad that just feels like home.

Picture tender elbow pasta coated in a creamy, pale-gold dressing, studded with bright red peppers, crisp celery, and sunny yolks from hard-boiled eggs.

This is a cool, comforting side dish—perfect for picnics, potlucks, or easy make-ahead lunches—and it comes together surprisingly quickly once the pasta’s cooked and cooled.

It’s ideal for busy families, beginners in the kitchen, and anyone who loves classic, old-fashioned comfort food.

I still remember a summer cookout when the grill ran late and everyone was getting hungry.

This macaroni salad hit the table first—chilled, tangy-sweet, and perfectly crunchy—and instantly took the edge off.

Kids and adults went back for seconds while the burgers finally finished.

It shines at Sunday suppers, backyard gatherings, and packed work lunches. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, tangy-sweet flavor with creamy, classic Amish-style dressing
• Comes together quickly with simple prep and short cook time
• Uses budget-friendly pantry staples and everyday fresh veggies
• Perfect for potlucks, cookouts, and make-ahead lunches or dinners
• Stays delicious after chilling, tastes even better the next day

Ingredients

• 2 cups elbow macaroni, dry — cook just to al dente so it stays firm
• 4 large eggs, hard-boiled and peeled — chill first for easier chopping
• 1 cup mayonnaise, full-fat — gives classic creamy deli-style texture
• 3 tablespoons yellow mustard — key for that tangy Amish-style flavor
• 2 tablespoons apple cider vinegar — adds bright, balanced acidity
• 3 tablespoons granulated sugar — provides the signature sweetness
• 1 teaspoon salt — adjust to taste after chilling
• 1/2 teaspoon black pepper, ground — use freshly ground for best flavor
• 1/2 teaspoon celery seed — adds old-fashioned salad-bar aroma
• 1/4 cup sweet pickle relish — choose a finely chopped, syrupy style
• 1/2 cup celery, finely diced — cut very small for even crunch
• 1/2 cup red bell pepper, finely diced — adds color and gentle sweetness
• 1/4 cup red onion, finely minced — mince fine so it doesn’t overpower
• 2 tablespoons fresh parsley, chopped (optional) — for fresh, green flecks
• Paprika, for garnish (optional) — sprinkle lightly just before serving

Step-by-Step Method

Boil the Macaroni

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and stir.

Cook according to package directions until just al dente, about 8–10 minutes.

Avoid overcooking so the pasta holds its shape in the salad. Once done, immediately move on to draining and cooling.

Cool and Drain the Pasta

Pour the cooked macaroni into a colander. Rinse thoroughly under cold running water until the pasta is completely cool.

Shake the colander well to remove excess water. Let the macaroni sit and drain for several minutes.

Make certain it’s very well drained so the dressing doesn’t become thin or watery later.

Chop the Hard-Boiled Eggs

Place the peeled hard-boiled eggs on a cutting board. Use a sharp chef’s knife to chop them into small, bite-size pieces.

Aim for even pieces so they distribute well throughout the salad.

Transfer the chopped eggs to a bowl and set aside while you prepare the creamy mustard dressing.

Whisk the Mustard Dressing

In a medium bowl, add mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, salt, black pepper, and celery seed.

Whisk until the mixture is smooth and creamy with no lumps.

Taste and adjust the balance of sweetness and tang if desired. Set the dressing aside, ready to pour over the salad.

Prep and Combine the Mix-Ins

Finely dice the celery and red bell pepper, and mince the red onion. Chop the parsley if using.

In a large mixing bowl, add the cooled macaroni, chopped eggs, relish, celery, bell pepper, onion, and parsley.

Gently toss to distribute ingredients evenly before adding the dressing so everything mixes smoothly.

Fold in the Dressing Gently

Pour the prepared mustard dressing over the macaroni mixture. Use a spatula or large spoon to fold everything together gently.

Coat all the pasta and vegetables thoroughly without crushing the eggs.

Taste and adjust seasoning with extra salt, pepper, sugar, or mustard. Aim for a balanced sweet-tangy flavor.

Chill to Meld the Flavors

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.

Refrigerate for at least 2 hours, or preferably overnight. Allow the flavors to meld and the dressing to absorb into the pasta.

Before serving, stir the salad, adjust creaminess if needed, and garnish with paprika if desired.

Ingredient Swaps

• Use Greek yogurt for part of the mayo to lighten it, or sour cream for extra tang.
• Swap sweet pickle relish with dill relish or finely chopped bread-and-butter pickles if you prefer less sweetness or what’s in your pantry.
• Substitute red bell pepper with green or yellow bell pepper, and red onion with green onions or sweet onion.
• For egg-free, omit hard-boiled eggs and add extra celery and pepper; for gluten-free, use gluten-free elbow macaroni.

You Must Know

• Doneness • If the macaroni feels mushy or breaks easily when you bite it, shorten the next batch’s cook time by 1–2 minutes and pull it when the centers are just slightly firm; it will soften more as it sits in the dressing over 2+ hours.
• Troubleshoot • If the salad looks watery after chilling 2–4 hours, you likely didn’t drain or dry the pasta enough; next time, let it sit in the colander 5–10 minutes and shake well, then toss with 1–2 teaspoons extra mayo to “catch” residual moisture.
• Flavor Boost • For a more pronounced mustard-tangy profile, add an extra 1–2 teaspoons mustard and a splash (½–1 teaspoon) of vinegar after chilling and tasting cold, since flavors mute at fridge temperature.
• Swap • For less sweetness, cut the sugar to 1–1½ tablespoons and increase relish to ⅓ cup; for sweeter, add sugar 1 teaspoon at a time, tasting after each stir so it doesn’t tip into dessert-level sweet.
• Make-Ahead • To keep the texture perfect for serving the next day (12–24 hours later), hold back 2–3 tablespoons mayo from the dressing; fold it in right before serving to refresh creaminess and avoid a “soaked-in” look.

Serving Tips

• Serve chilled in a shallow bowl, garnished with paprika and extra chopped parsley.
• Pair with grilled chicken, burgers, or hot dogs at picnics and potlucks.
• Spoon into butter lettuce cups for lighter, individual portions.
• Offer alongside other classic sides: baked beans, coleslaw, and potato salad.
• Present in a large glass bowl to showcase colorful vegetables and creamy dressing.

Storage & Make-Ahead

Amish macaroni salad keeps in the fridge for 3–4 days in an airtight container.

It’s actually better made a day ahead so the flavors meld.

Stir before serving and add a spoonful of mayo or milk if it thickens.

Avoid freezing—mayonnaise-based salads separate and turn grainy.

Reheating

Amish macaroni salad is best enjoyed cold.

For a slight warm-up, heat very briefly: microwave in short bursts, or warm covered over low heat on stovetop or in a 300°F oven.

Picnics, Potlucks, and Reunions

Often I find this Amish macaroni salad is the first bowl to empty at picnics, potlucks, and family reunions, and it’s easy to see why.

It’s cool, creamy, and familiar, with that sunny mustard bite that cuts through everything else on a crowded plate.

When I’m planning a gathering, I treat this as my anchor dish—the one I know people will come back to for second scoops.

Here’s how I make it work beautifully for shared tables:

• Chill it overnight so the flavors deepen and the texture firms.
• Pack it in a shallow, well‑sealed container for easy serving.
• Nestle the bowl in a tray of ice for outdoor events.
• Bring a dedicated serving spoon.
• Garnish with paprika and parsley just before setting it out.

Final Thoughts

Give this Amish macaroni salad a try and see how the tangy mustard dressing and sweet relish come together for the perfect side dish.

Don’t be afraid to tweak the sweetness, mustard, or veggies to make it just right for your own table.

Frequently Asked Questions

How Do I Adjust This Recipe for High-Altitude Cooking Conditions?

You don’t need major changes, but I’d boil the macaroni a minute longer, keep the water at a strong rolling boil, then chill it fast. Taste the dressing; thinner air can mute flavors, so I’d season bolder.

What Are Some Kid-Friendly Variations to Reduce the Tang and Sweetness?

I’d cut vinegar and sugar in half for you, bump the mayo, swap some mustard for plain yogurt, use dill relish instead of sweet, and add extra eggs and pasta so everything tastes softer and cozier.

How Can I Convert This Recipe for Large-Scale Catering Events?

I’d scale each ingredient linearly—multiply by your servings, then mix dressing in hotel pans. I’d cook pasta al dente, chill fast, hold below 40°F, and adjust mustard, sugar, and salt only after chilling.