1. Can I make Amish Macaroni Salad ahead of time?

Yes! Amish Macaroni Salad is perfect for making ahead. In fact, letting it chill in the refrigerator for several hours (or even overnight) allows the flavors to meld and intensify. The longer it sits, the better it tastes!

2. How long will Amish Macaroni Salad last in the fridge?

When stored in an airtight container, Amish Macaroni Salad can be kept in the refrigerator for up to 3 days. Make sure to keep it well covered to preserve its flavor and texture.

3. Can I make Amish Macaroni Salad without mayonnaise?

Yes, you can substitute the mayonnaise with alternatives such as Greek yogurt, vegan mayonnaise, or a combination of sour cream and mustard to create a lighter, tangier version. The texture and flavor will differ, but it will still be delicious!

4. Can I use other types of pasta for Amish Macaroni Salad?

While elbow macaroni is the traditional choice for Amish Macaroni Salad, you can substitute it with other small pasta shapes like shells, rotini, or farfalle. Just be sure to cook the pasta al dente so it holds up well when mixed with the dressing.

Amish Macaroni Salad – Easy Recipe for Summer Picnics

Name: Amish Macaroni Salad
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 2 cups uncooked elbow macaroni; 3 hard-cooked eggs, chopped; 1 small onion, finely chopped; 3 celery ribs, finely chopped; 1 small green bell pepper, seeded and finely chopped; 2 tablespoons dill pickle relish; 2 cups mayonnaise; 3 tablespoons yellow mustard; 3/4 cup white sugar; 2 1/4 teaspoons apple cider vinegar; 1/4 teaspoon salt, or to taste; 1/4 teaspoon ground black pepper, or to taste; Paprika, for garnish

Description

Amish Macaroni Salad is a creamy, tangy side dish that combines macaroni, vegetables, hard-cooked eggs, and a mayonnaise-based dressing. Perfect for picnics, potlucks, and family gatherings, this salad is easy to prepare and can be made ahead for a delicious, make-ahead side dish.

Ingredients

Scale

2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, finely chopped
3 celery ribs, finely chopped
1 small green bell pepper, seeded and finely chopped
2 tablespoons dill pickle relish
2 cups mayonnaise
3 tablespoons yellow mustard
3/4 cup white sugar
2 1/4 teaspoons apple cider vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
Paprika, for garnish

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Instructions

Cook the macaroni: Boil the elbow macaroni according to the package instructions. Once cooked, drain and rinse it under cold water to cool it down quickly.
Prepare the vegetables and eggs: Chop the hard-cooked eggs, onion, celery, and green bell pepper into small, bite-sized pieces.
Make the dressing: In a separate bowl, whisk together the mayonnaise, yellow mustard, white sugar, apple cider vinegar, salt, and black pepper until smooth and well-combined.
Combine the salad: In a large bowl, combine the cooked macaroni, chopped eggs, chopped onion, chopped celery, chopped green bell pepper, and dill pickle relish.
Add the dressing: Pour the prepared dressing over the macaroni mixture. Toss gently until everything is evenly coated.
Chill the salad: Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld together.
Serve and garnish: Before serving, sprinkle paprika over the top for color and smokiness. Serve chilled and enjoy!

Notes

For the best flavor, allow the salad to chill in the fridge for at least 4 hours or overnight before serving.
For a tangier version, you can adjust the amount of apple cider vinegar or mustard in the dressing.
Feel free to substitute the mayonnaise with Greek yogurt for a lighter dressing.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Chilled
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 12 g
Sodium: 400 mg
Fat: 28 g
Saturated Fat: 3 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 45 mg