Description
Sweet Amish Macaroni Salad is a creamy, tangy, and slightly sweet side dish that’s perfect for picnics, potlucks, or family gatherings. With tender pasta, crisp veggies, and a flavorful dressing, it’s sure to be a crowd-pleaser!
Ingredients
Units
Scale
- 2 cups (200 g) elbow macaroni, uncooked
- 3 large hard-boiled eggs, chopped
- 1/2 cup (75 g) diced celery
- 1/2 cup (75 g) diced onion
- 1/4 cup (35 g) diced red bell pepper
- 1/4 cup (35 g) diced green bell pepper
For the dressing:
- 1 cup (240 g) mayonnaise
- 1/4 cup (60 g) granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard
- 1/2 teaspoon smoked paprika (optional, for garnish)
- Salt and black pepper, to taste
Instructions
Step 1: Cook the macaroni
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente.
- Drain the macaroni, rinse under cold water, and set aside to cool completely.
Step 2: Prepare the dressing
- In a large bowl, whisk together the mayonnaise, sugar, vinegar, mustard, salt, and black pepper until smooth. Adjust seasoning to taste.
Step 3: Combine the salad
- In the bowl with the dressing, add the cooled macaroni, chopped eggs, celery, onion, and bell peppers.
- Gently toss until everything is evenly coated with the dressing.
Step 4: Chill and serve
- Cover the salad and refrigerate for at least 2 hours, or overnight for the best flavor.
- Before serving, sprinkle with smoked paprika for a touch of color and extra flavor if desired.
Notes
- Make-ahead: This salad tastes better the next day as the flavors meld.
- Customizations: Add diced pickles, shredded carrots, or even some shredded cheese for extra texture and flavor.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.