Amish Macaroni Salad
This Amish Macaroni Salad is a creamy and flavorful dish perfect for gatherings and picnics.
Equipment
- Pot
- Mixing bowl
Ingredients
Pasta
- 2 cups uncooked elbow macaroni noodles cooked fully and rinsed
Vegetables
- ½ cup carrots chopped finely
- ½ cup red bell pepper chopped finely
- ⅓ cup celery chopped finely
- ¼ cup onion or green onion diced finely
Eggs
- 2 eggs eggs chopped to desired preference, plus an extra egg for garnish if desired
Dressing
- 1-½ cups mayonnaise
- ¼ cup dill pickles diced, or dill pickle relish
- 3 tablespoons white sugar
- 3 tablespoons yellow mustard
- 1-½ tablespoons white vinegar
- 1 teaspoon paprika plus a little extra for garnish
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse with cold water.
- In a large mixing bowl, combine the cooked macaroni, carrots, red bell pepper, celery, onion, and chopped eggs.
- In a separate bowl, mix together the mayonnaise, dill pickles, sugar, mustard, vinegar, and paprika.
- Pour the dressing over the macaroni mixture and stir until well combined.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
You can adjust the vegetables and seasonings to your taste. This salad is best served cold.