Amish Macaroni Salad With Mustard
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Medium bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 spatula or large spoon
- 1 plastic wrap or airtight container
Ingredients
- 2 cup elbow macaroni dry
- 4 large eggs hard-boiled and peeled
- 1 cup mayonnaise full-fat
- 3 tablespoon yellow mustard
- 2 tablespoon apple cider vinegar
- 3 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon celery seed
- 1/4 cup sweet pickle relish
- 1/2 cup celery finely diced
- 1/2 cup red bell pepper finely diced
- 1/4 cup red onion finely minced
- 2 tablespoon fresh parsley optional; chopped
- 1 Paprika optional; for garnish
Instructions
- Bring a large pot of salted water to a boil over medium-high heat.
- Add the elbow macaroni and cook according to package directions until just al dente, about 8–10 minutes.
- While the pasta cooks, chop the hard-boiled eggs into small pieces and set them aside.
- Drain the macaroni in a colander, rinse under cold water until completely cool, and drain well again.
- In a medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, salt, black pepper, and celery seed until smooth.
- In a large mixing bowl, combine the cooled macaroni, chopped eggs, sweet pickle relish, celery, red bell pepper, red onion, and parsley (if using).
- Pour the dressing over the macaroni mixture and gently fold with a spatula or large spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, sugar, or mustard as desired.
- Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 2 hours, or until well chilled and flavors have melded.
- Before serving, stir the salad, sprinkle lightly with paprika if desired, and serve cold.
Notes
For best flavor, make this salad a day ahead so the mustard dressing fully absorbs into the pasta and vegetables; be sure the macaroni is well drained after rinsing so the dressing doesn’t get watery. Finely dicing the veggies keeps the texture traditional and prevents big crunchy pieces from overwhelming each bite. If the salad seems too thick after chilling, loosen it with 1–2 tablespoons of milk or a spoonful of mayonnaise. Keep it refrigerated and discard any leftovers that have been at room temperature for more than 2 hours, and feel free to adjust sweetness and mustard level to match how tangy and sweet you prefer your Amish-style macaroni salad.
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