Kinda Amish Macaroni Salad
Get a taste of comfort and nostalgia with this Kinda Amish Macaroni Salad, a creamy and colorful side dish perfect for potlucks, picnics, or family dinners. Packed with tender elbow macaroni, hard-boiled eggs, and a medley of crunchy vegetables like celery, onion, and red bell pepper, this salad strikes the perfect balance between sweet and tangy. The dressing, made with a blend of mayonnaise, yellow mustard, white vinegar, and a hint of sugar, wraps everything in a luscious, velvety coat that’s irresistibly flavorful. Finished with a dusting of paprika and a hint of pickle relish for added zesty charm, this macaroni salad is easy to prepare and even better after a few hours in the fridge, allowing the flavors to fully meld. Whether you’re hosting a backyard barbecue or craving a hearty side dish, this recipe delivers classic deli-style flavor with a homemade twist.
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Ingredients
- 2 cups elbow macaroni
- 3 large hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 0.33 cup granulated sugar
- 2 tablespoons milk
- 1 cup celery
- 0.5 cup onion
- 1 cup red bell pepper
- 0.25 cup pickle relish
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
Directions
Step 1
Cook the elbow macaroni according to the package instructions until al dente. Drain, rinse under cold water, and set aside to cool completely.
Step 2
Peel and chop the hard-boiled eggs into small pieces, setting aside a few slices for garnish if desired.
Step 3
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, granulated sugar, milk, salt, and black pepper until smooth and well combined.
Step 4
Finely chop the celery, onion, and red bell pepper. Add them to the bowl along with the pickle relish, and gently mix to combine the vegetables with the dressing.
Step 5
Fold in the cooled macaroni and chopped eggs, stirring gently to ensure the salad is evenly coated with the dressing. Be careful not to break up the eggs too much.
Step 6
Transfer the macaroni salad to a serving dish and sprinkle with paprika. Garnish with reserved egg slices, if desired.
Step 7
Cover and refrigerate for at least 1 hour to let the flavors meld together. Serve chilled.
Nutrition Facts
| Serving size | (1158.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3203.3 |
| Total Fat 194.3g | 0% |
| Saturated Fat 21.2g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 854.5mg | 0% |
| Sodium 4036.5mg | 0% |
| Total Carbohydrate 316.8g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 104.0g | |
| Protein 53.5g | 0% |
| Vitamin D 163.0IU | 0% |
| Calcium 219.2mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 1151.1mg | 0% |
Source of Calories