This Amish macaroni salad is a colorful and flavorful dish made with hard-cooked eggs, bell pepper, and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for the recipe. Enjoy!
Ingredients
- uncooked elbow macaroni: 2 cups
- hard-cooked eggs: 3 piece (chopped)
- onion: 1 small (chopped)
- celery: 3 stalks (chopped)
- red bell pepper: 1 small (chopped)
- dill pickle relish: 2 Tbsp
- creamy salad dressing (e.g. Miracle Whip): 2 cups
- white sugar: 0.75 cup
- prepared yellow mustard: 3 Tbsp
- white vinegar: 2.25 tsp
- celery seed: 0.75 tsp
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
-
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
-
Combine eggs, onion, celery, bell pepper, and relish in a large bowl. Stir together salad dressing, sugar, mustard, vinegar, celery seed, and salt in a small bowl. Pour over eggs and vegetables. Top with cooled macaroni; stir until well combined. Cover and chill in the refrigerator for at least 1 hour before serving.
