Description
A creamy, sweet, and tangy Amish macaroni salad with tender pasta, crunchy vegetables, and a rich homemade dressing.
Ingredients
- 2 cups elbow macaroni (about 200 g)
- 3 hard-boiled eggs, chopped
- 1/2 cup mayonnaise (120 ml)
- 2 tablespoons yellow mustard
- 1/4 cup granulated sugar (50 g)
- 1/4 cup white vinegar (60 ml)
- 1/4 cup milk (60 ml)
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup onion, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Cook the elbow macaroni in salted boiling water until tender, then drain and let cool completely.
- In a large bowl, mix mayonnaise, yellow mustard, sugar, white vinegar, and milk until smooth and creamy.
- Add chopped hard-boiled eggs, celery, red bell pepper, and onion to the dressing and stir well.
- Fold the cooled macaroni into the mixture until evenly coated.
- Season with salt, black pepper, and paprika.
- Cover and refrigerate for at least 2 hours to allow flavors to develop.
- Stir before serving and adjust seasoning if needed.
Notes
- Chill longer or overnight for best flavor.
- Add sweet pickle relish for extra sweetness and tang.
- Include shredded carrots or cucumbers for added crunch.
- Stir in a splash of milk if the salad thickens too much.
- Can add diced chicken for extra protein.
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 90 mg
