Kinda Amish Macaroni Salad
Get a taste of comfort and nostalgia with this Kinda Amish Macaroni Salad, a creamy and colorful side dish perfect for potlucks, picnics, or family dinners. Packed with tender elbow macaroni, hard-boiled eggs, and a medley of crunchy vegetables like celery, onion, and red bell pepper, this salad strikes the perfect balance between sweet and tangy. The dressing, made with a blend of mayonnaise, yellow mustard, white vinegar, and a hint of sugar, wraps everything in a luscious, velvety coat that’s irresistibly flavorful. Finished with a dusting of paprika and a hint of pickle relish for added zesty charm, this macaroni salad is easy to prepare and even better after a few hours in the fridge, allowing the flavors to fully meld. Whether you’re hosting a backyard barbecue or craving a hearty side dish, this recipe delivers classic deli-style flavor with a homemade twist.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 3 large hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 0.33 cup granulated sugar
- 2 tablespoons milk
- 1 cup celery
- 0.5 cup onion
- 1 cup red bell pepper
- 0.25 cup pickle relish
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain, rinse under cold water, and set aside to cool completely.
Peel and chop the hard-boiled eggs into small pieces, setting aside a few slices for garnish if desired.
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, granulated sugar, milk, salt, and black pepper until smooth and well combined.
Finely chop the celery, onion, and red bell pepper. Add them to the bowl along with the pickle relish, and gently mix to combine the vegetables with the dressing.
Fold in the cooled macaroni and chopped eggs, stirring gently to ensure the salad is evenly coated with the dressing. Be careful not to break up the eggs too much.
Transfer the macaroni salad to a serving dish and sprinkle with paprika. Garnish with reserved egg slices, if desired.
Cover and refrigerate for at least 1 hour to let the flavors meld together. Serve chilled.
Nutrition Facts
Calories |
3203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.3 g | 249% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 4036 mg | 176% | |
| Total Carbohydrate | 316.8 g | 115% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 104.0 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 219 mg | 17% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1151 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
