Description
This sweet Amish macaroni salad is a creamy, tangy, and slightly sweet side dish that’s full of crunchy veggies and rich egg flavor. A perfect potluck or picnic recipe, it brings traditional comfort with every spoonful and is always a crowd-pleaser.
Ingredients
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2 cups elbow macaroni
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1/2 cup mayonnaise
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1 tablespoon yellow mustard
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2 tablespoons apple cider vinegar
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1/4 cup granulated sugar
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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2 hard-boiled eggs, chopped
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1/3 cup finely chopped celery
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1/4 cup finely chopped red bell pepper
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2 tablespoons finely chopped onion
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Paprika, for garnish (optional)
Instructions
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Cook the Macaroni:
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Boil elbow macaroni according to package instructions.
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Drain, rinse under cold water, and let cool completely.
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Make the Dressing:
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In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
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Mix the Salad:
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Add cooled macaroni, chopped eggs, celery, red bell pepper, and onion to the bowl with the dressing.
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Stir gently until everything is well coated.
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Chill & Serve:
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Cover and refrigerate for at least 1 hour before serving.
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Garnish with a sprinkle of paprika if desired.
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Notes
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Letting the salad chill enhances the flavors.
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Adjust sweetness by reducing sugar to taste.
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Great made a day ahead—just stir before serving.
