Old Fashioned Amish Macaroni Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 rubber spatula or large spoon
- 1 set measuring cups
- 1 set measuring spoons
- 1 plastic wrap or airtight container
Ingredients
- 2 cups elbow macaroni uncooked
- 4 large eggs hard-boiled and chopped
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup celery finely chopped
- 1/2 cup red bell pepper finely chopped
- 1/2 cup green bell pepper finely chopped
- 1/2 cup sweet onion finely chopped
- 1/2 cup sweet pickle relish
- 2 tablespoons pimentos optional; chopped
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the elbow macaroni and cook until just tender, about 8 to 10 minutes.
- Drain the macaroni in a colander, rinse under cold water until cool, and let it drain completely.
- In a medium mixing bowl, whisk together the mayonnaise, yellow mustard, granulated sugar, apple cider vinegar, celery seed, salt, and black pepper until smooth.
- In a large mixing bowl, combine the cooled macaroni, celery, red bell pepper, green bell pepper, sweet onion, sweet pickle relish, and pimentos if using.
- Add the chopped hard-boiled eggs to the macaroni mixture and gently toss to distribute evenly.
- Pour the dressing over the macaroni mixture and fold gently with a rubber spatula until everything is thoroughly coated.
- Taste and adjust seasoning with additional salt and pepper if desired.
- Cover the bowl tightly with plastic wrap or transfer to an airtight container.
- Refrigerate for at least 2 hours, or until well chilled and the flavors have melded, then serve cold.
Notes
For best flavor, make this salad several hours ahead or even the day before, as Amish-style macaroni salad improves as it chills and the dressing absorbs into the pasta. Be sure the macaroni is fully cooled and well-drained before mixing to avoid a watery dressing, and chop the vegetables and eggs fairly small so you get a little of everything in each bite. If the salad seems too thick after chilling, stir in a spoonful or two of mayonnaise or a splash of milk to loosen it, and always keep it well chilled, especially if serving outdoors, to maintain both food safety and texture.
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