This Sweet Amish Macaroni Salad is one of the best salads I’ve made! Easy to throw together using a few simple ingredients. The secret is keeping the salad in the fridge for at least an hour, preferably longer for better flavor!
INGREDIENTS
Salad:
3 celery ribs – diced small
1 pound salad, macaroni
1 small onion – finely diced
1 small, sweet pepper – seeded and diced small (red or orange)
4 hard-boiled eggs -chopped
Dressing:
2 tablespoons dill pickle relish
2 c. light mayonnaise – If you prefer Miracle Whip, See Notes
3/4 teaspoon celery seed
1-2 tablespoons yellow or Dijon mustard
1 tablespoon white vinegar OR 1 tablespoon apple cider vinegar
1/2 c. sugar
paprika (to garnish)
1/4 teaspoon salt
How to make Sweet Amish Macaroni Salad
Step 1: Following the package directions, cook the macaroni in a large pot with salted boiling water. Drain when done and rinse with cold water. To a large bowl, transfer the cooked macaroni.
Step 2: In the meantime, whisk the dressing ingredients until well combined and set aside. Next, chop up the veggies and hard-boiled eggs. Set aside.
Step 3: To the cooled macaroni, add the veggies and chopped hard-boiled eggs. Mix gently. If you prefer an extra creamy salad, add all the dressing. Or set aside 1/2 – 3/4 c. of the dressing in the fridge if you do not like your salad extra creamy.
Step 4: Place the salad in the fridge for at least 1 hour or longer if you prefer a better flavor.
Step 5: Before serving, sprinkle the paprika over the salad. Enjoy!
NOTES:
Decrease the sugar to 1/4 c. if you desire a less sweet dressing.
If desired, you can decrease the amount of mustard.
Splenda is an amazing sugar substitute.
If using Miracle Whip, reduce the amount of sugar.
For this salad, you can use either dill pickle relish or sweet pickle relish.
If preferred, skip the bell peppers. Or swap it with shredded carrots. You can even use both!
In an airtight container, keep any leftovers and store them in the fridge for up to 3 days.
Ingredients
- Salad:
- 3 celery ribs – diced small
- 1 pound salad, macaroni
- 1 small onion – finely diced
- 1 small, sweet pepper – seeded and diced small (red or orange)
- 4 hard-boiled eggs -chopped
- Dressing:
- 2 tablespoons dill pickle relish
- 2 c. light mayonnaise – If you prefer Miracle Whip, See Notes
- 3/4 teaspoon celery seed
- 1-2 tablespoons yellow or Dijon mustard
- 1 tablespoon white vinegar OR 1 tablespoon apple cider vinegar
- 1/2 c. sugar
- paprika (to garnish)
- 1/4 teaspoon salt
Instructions
Step 1: Following the package directions, cook the macaroni in a large pot with salted boiling water. Drain when done and rinse with cold water. To a large bowl, transfer the cooked macaroni.
Step 2: In the meantime, whisk the dressing ingredients until well combined and set aside. Next, chop up the veggies and hard-boiled eggs. Set aside.
Step 3: To the cooled macaroni, add the veggies and chopped hard-boiled eggs. Mix gently. If you prefer an extra creamy salad, add all the dressing. Or set aside 1/2 - 3/4 c. of the dressing in the fridge if you do not like your salad extra creamy.
Step 4: Place the salad in the fridge for at least 1 hour or longer if you prefer a better flavor.
Step 5: Before serving, sprinkle the paprika over the salad. Enjoy!
Notes
Decrease the sugar to 1/4 c. if you desire a less sweet dressing. If desired, you can decrease the amount of mustard. Splenda is an amazing sugar substitute. If using Miracle Whip, reduce the amount of sugar. For this salad, you can use either dill pickle relish or sweet pickle relish. If preferred, skip the bell peppers. Or swap it with shredded carrots. You can even use both! In an airtight container, keep any leftovers and store them in the fridge for up to 3 days.
