Sugar-Free Amish Macaroni Salad
Indulge in the creamy, nostalgic flavors of this *Sugar-Free Amish Macaroni Salad*, a healthier twist on the classic potluck favorite! This recipe features tender elbow macaroni, crisp celery, vibrant red bell pepper, tangy dill pickles, and protein-packed hard-boiled eggs, all coated in a velvety dressing made with mayonnaise, Dijon mustard, and a splash of apple cider vinegar. Skipping the added sugar typically found in traditional recipes, this salad delivers all the flavor without the guilt. Perfectly seasoned with paprika, salt, and black pepper, it’s an irresistible blend of textures and tastes. Easy to make in just 30 minutes, this chilled side dish is ideal for barbecues, family gatherings, or meal prep. Serve it up as a refreshing accompaniment to your favorite grilled dishes or enjoy it on its own for a light yet satisfying treat.
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 4 large hard-boiled eggs
- 2 stalks celery
- 1 medium red bell pepper
- 0.5 medium red onion
- 3 small dill pickles
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
Meanwhile, peel and dice the hard-boiled eggs. Set them aside.
Chop the celery, red bell pepper, red onion, and dill pickles into small, uniform pieces.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix until smooth and well-combined.
Add the cooked and cooled macaroni to the dressing in the large bowl. Stir gently to ensure each piece of pasta is coated with the dressing.
Incorporate the chopped celery, red bell pepper, red onion, dill pickles, and diced eggs into the macaroni mixture. Toss gently until fully combined.
Cover the bowl with plastic wrap or a lid, and refrigerate the salad for at least one hour before serving to allow the flavors to meld.
Serve chilled, either as a side dish or a light entree.
Nutrition Facts
Calories |
3042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.2 g | 261% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 239.1 g | 87% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 17.0 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 134 mg | 10% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 717 mg | 15% | |
*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.
