Low Sodium Amish Macaroni Salad
Experience the timeless charm of Amish cuisine with this Low Sodium Amish Macaroni Salad, a lighter twist on the classic comfort food. Packed with vibrant veggies like crunchy celery, sweet red bell peppers, and shredded carrots, this salad offers a delightful medley of textures. Hard-boiled eggs and al dente elbow macaroni add heartiness, while a creamy, tangy dressing made from low sodium mayonnaise, Greek yogurt, and a touch of vinegar delivers zesty flavor without the extra salt. Balanced with hints of mustard powder, celery seed, and a sprinkle of sugar, every bite is a harmonious blend of sweet and savory. Perfect for picnics, potlucks, or a refreshing side dish, this low sodium recipe is easy to prepare and even better after chilling, allowing the flavors to fully meld. Garnished with fresh parsley, it's a healthier way to enjoy a beloved deli classic!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 3 large eggs
- 1 cup, chopped celery
- 1 cup, chopped red bell pepper
- 1 cup, shredded carrots
- 0.5 cup, finely chopped red onion
- 1 cup low sodium mayonnaise
- 0.5 cup Greek yogurt, plain
- 2 tablespoons white vinegar
- 0.25 cup sugar
- 1 teaspoon mustard powder
- 0.5 teaspoon celery seed
- 0.25 teaspoon ground black pepper
- 2 tablespoons, chopped parsley
Instructions
Bring a large pot of water to a boil. Add in the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
While the pasta is cooking, place the eggs in a small saucepan and cover with water. Bring to a boil, cover the saucepan, and remove from heat. Let the eggs stand in hot water for 10-12 minutes. Drain, cool in ice water, then peel and chop them.
In a large mixing bowl, combine the chopped celery, bell pepper, shredded carrots, and chopped red onion.
In a separate bowl, whisk together low sodium mayonnaise, Greek yogurt, white vinegar, sugar, mustard powder, celery seed, and ground black pepper until smooth and well combined.
Add the cooled macaroni and chopped eggs to the vegetables in the large mixing bowl. Pour the dressing over the top and mix thoroughly until all ingredients are well coated.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, taste and adjust the seasoning if necessary, sprinkle chopped parsley over the salad for garnish.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 340.5 g | 124% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 77.4 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 369 mg | 28% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1273 mg | 27% | |
*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.
