Classic Amish Macaroni Salad Made From Scratch
A timeless dish that brings comfort and familiarity to any table, perfect for potlucks, picnics, or family gatherings.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Whisk
- Spatula
Ingredients
Pasta
- 2 cups Elbow Macaroni Cook until al dente.
Dressing
- 1 cup Mayonnaise Use high-quality mayonnaise for best flavor.
- 2 tablespoons Yellow Mustard Adds tanginess to the dressing.
- 1 tablespoon Apple Cider Vinegar Provides acidity to balance flavors.
- 1 tablespoon Granulated Sugar Balances the acidity from vinegar.
- 1 teaspoon Salt To taste.
- 0.5 teaspoon Black Pepper To taste.
Vegetables
- 1 cup Celery Diced for crunch.
- 1 cup Bell Peppers Diced for color and flavor.
Protein
- 2 large Hard-Boiled Eggs Chopped for added protein.
Instructions
- Bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water.
- Dice 1 cup of celery and 1 cup of bell peppers into small pieces.
- In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of yellow mustard, 1 tablespoon of apple cider vinegar, and 1 tablespoon of granulated sugar. Whisk until smooth.
- Season the dressing with 1 teaspoon of salt and ½ teaspoon of black pepper. Adjust seasoning if necessary.
- Add the cooled macaroni to the dressing and gently fold to coat.
- Fold in the diced celery, bell peppers, and chopped hard-boiled eggs.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Before serving, stir gently and adjust seasoning if needed. Serve chilled.
Notes
For variations, consider adding diced chicken, different vegetables, or herbs for extra flavor.