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Close-up of glossy Amish Macaroni Salad with diced celery and red peppers in a white bowl. (Amish Macaroni Salad)

Amish Macaroni Salad: The Ultimate Creamy, Sweet, and Tangy Classic

This Amish Macaroni Salad features tender elbow macaroni in a glossy, pale-yellow dressing. Balanced with crunchy celery, red bell peppers, and hard-boiled eggs, it's the perfect sweet and tangy side dish for any summer barbecue.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American, Amish
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb (454g) elbow macaroni dried
  • 3 large hard-boiled eggs peeled and chopped into tiny bits
  • 1.5 cups (150g) celery finely diced
  • 1 cup (150g) red bell pepper diced into uniform cubes
  • 2 cups (480ml) mayonnaise real mayo for best sheen
  • 3 tbsp (45g) yellow mustard provides signature color
  • 3/4 cup (150g) granulated sugar adjust for desired sweetness
  • 1/4 cup (60ml) apple cider vinegar tangy acid source
  • 1/2 tsp (3g) salt plus more for pasta water
  • 3 stalks green onions sliced into rings for garnish
  • 1/2 tsp (1g) ground paprika for light dusting

Equipment

  • 1 Large Stockpot For boiling macaroni
  • 1 White Ceramic Bowl For mixing and serving
  • 1 Chef's Knife For precision dicing

Method
 

Preparation
  1. Boil elbow macaroni in salted water until tender. Drain and rinse under cold water to stop the cooking and remove starch.
  2. Whisk mayonnaise, sugar, mustard, and apple cider vinegar in a bowl until the dressing is glossy and the sugar has dissolved.
  3. Fold the cooled macaroni, diced celery, red bell pepper, and chopped eggs into the dressing until every noodle is coated.
  4. Refrigerate for at least 4 hours. Before serving, garnish with fresh green onion rings and a light dusting of paprika.

Notes

Rinse the pasta thoroughly to ensure the dressing stays glossy and doesn't get gummy.
Make the salad a day in advance to allow the flavors to fully meld.