Description

Amish Macaroni Salad is a creamy and tangy side dish made with elbow macaroni, hard-boiled eggs, and a sweet dressing. It’s a classic potluck favorite and pairs well with grilled meats and sandwiches.

Ingredients

Units Scale

1 lb elbow macaroni
4 hard-boiled eggs, chopped
1 1/2 cups mayonnaise
1/4 cup yellow mustard
1/3 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon paprika (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook elbow macaroni according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk together mayonnaise, yellow mustard, sugar, apple cider vinegar, salt, and black pepper until smooth.
Add the cooked macaroni, chopped eggs, celery, onion, and green bell pepper to the bowl. Stir until well combined and evenly coated.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Garnish with a sprinkle of paprika before serving, if desired.

Notes

Tastes best when made a day ahead and chilled overnight.
Use red bell pepper for a touch of sweetness and color variation.
Can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 360
Sugar: 10g
Sodium: 410mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 6g
Cholesterol: 105mg