Amish Macaroni Salad is a timeless comfort-food classic that has earned its place at family reunions, church picnics, backyard barbecues, and holiday gatherings across the United States. Unlike traditional macaroni salad recipes that lean toward a tangy, savory dressing, the Amish version is known for its signature sweet-and-creamy flavor. The combination of mayonnaise, mustard, vinegar, and a touch of sugar creates a smooth dressing that perfectly coats every piece of tender elbow macaroni. Crisp celery, sweet onion, crunchy bell pepper, and chopped hard-boiled eggs add texture and richness, making every bite satisfying and flavorful.
One of the reasons this salad remains so popular is that it’s incredibly easy to prepare ahead of time. In fact, it tastes even better after spending several hours in the refrigerator, allowing the macaroni to absorb the creamy dressing and the flavors to meld together beautifully. This makes it an ideal make-ahead side dish for busy hosts who want one less thing to prepare on the day of their event.
This versatile salad pairs wonderfully with grilled burgers, fried chicken, pulled pork sandwiches, smoked brisket, barbecue ribs, baked ham, or roasted chicken. You can also customize it by adding diced pickles, shredded carrots, peas, or even cubes of cheddar cheese to suit your family’s preferences. The sweetness can be adjusted by reducing or increasing the sugar depending on your taste.
Whether you’re preparing a casual weeknight dinner, packing a picnic basket, or contributing to a potluck, Amish Macaroni Salad is always a crowd-pleaser. Its creamy texture, colorful vegetables, and perfectly balanced sweet-and-tangy dressing make it a refreshing and hearty side dish that everyone will happily come back for seconds.
Prep Time
20 minutes
Cook Time
10 minutes
Chill Time
2 hours
Total Time
2 hours 30 minutes
Servings
8 servings
Ingredients
- 2 cups elbow macaroni, uncooked
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- ¼ cup granulated sugar
- 2 tablespoons apple cider vinegar
- ¼ cup finely diced celery
- ¼ cup finely diced red bell pepper
- ¼ cup finely diced sweet onion
- 2 tablespoons sweet pickle relish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika, plus extra for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until al dente.
- Drain the macaroni and rinse it under cold water to stop the cooking process. Drain well and allow it to cool completely.
- In a large mixing bowl, whisk together the mayonnaise, yellow mustard, sugar, apple cider vinegar, salt, black pepper, and paprika until smooth.
- Add the cooled macaroni, chopped hard-boiled eggs, celery, red bell pepper, sweet onion, and sweet pickle relish to the bowl.
- Gently fold everything together until the macaroni is evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor.
- Stir before serving and sprinkle with a little paprika for garnish if desired.
Notes
- Rinsing the macaroni helps cool it quickly and prevents it from becoming overly soft.
- For extra crunch, add shredded carrots or diced cucumber.
- If the salad thickens after chilling, stir in 1–2 tablespoons of milk before serving to restore its creamy consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This salad should not be left at room temperature for more than 2 hours (or 1 hour in hot weather).
Nutrition (Per Serving)
- Calories: 340
- Protein: 7g
- Carbohydrates: 29g
- Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 75mg
- Sodium: 330mg
- Fiber: 1g
- Sugar: 11g
- Calcium: 25mg
- Potassium: 120mg
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