Authentic Amish Macaroni Salad

This Amish Macaroni Salad recipe was inspired by a recipe from one of my Aunts, who is still a member of the old order Amish church that we grew up in. Amish macaroni salad is different from classic macaroni salad, because it uses a mixture of vinegar, sugar and mustard to create a tangy dressing with a hint of sweetness. Macaroni salad was a staple at our family summertime events while growing up Amish and it really is the perfect side dish to take to picnics, potlucks or any summer event!

If you love Amish macaroni salad, you may also enjoy our family favorite recipes for Amish deviled eggs, Amish pickled beets (only 3 ingredients) or Amish potato salad.

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Authentic Amish Macaroni Salad

Authentic Amish Macaroni Salad

marilynpeight
This Amish Macaroni Salad tastes just like the one my husband and I grew up eating while Amish and Mennonite. A tasty Amish side dish that is perfect for your next barbeque or picnic!
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Prep Time 20 minutes
Cook Time 8 minutes
Course Side Dish
Cuisine Amish
Servings 8

Equipment

  • Saucepan (linked below)
  • Colander (linked below)
  • Mixing bowl (linked below)
  • Food grater (linked below)

Ingredients
  

  • 2 cups dry macaroni (leveled)
  • 1/2 cup shredded carrots
  • 1/2 cup diced celery or green/red bell pepper
  • 1/2 cup finely diced onion
  • 2 hardboiled eggs peeled and diced

For the sweet and tangy dressing:

  • 1 cup miracle whip or mayonnaise
  • 2 tablespoons mustard
  • 2 tablespoons white vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Cook the macaroni according to package directions (be careful not to overcook the macaroni so that it holds its shape better in the salad). Drain the macaroni through a colander, then run cold water over it to remove the excess starches and cool the pasta.
  • Place the cooled pasta, prepared veggies and diced hardboiled eggs into a mixing bowl, then mix gently to combine. Whisk the dressing ingredients together until smooth and well combined.
  • Gently combine the dressing with the pasta and veggies in the mixing bowl, then refrigerate for 4 hours or overnight before serving. Enjoy!
    Storage notes and more below.

Notes

Dressing ingredients can be added to taste. My family prefers miracle whip as the base for the dressing, but most Amish recipes I found used Mayonnaise. 
Additional notes and step by step photos below. 
Keyword Amish macaroni salad, authentic recipe, macaroni salad with mustard
Tried this recipe?Let us know how it was!

Equipment needed for this Amish Macaroni Salad:

  • Saucepan A saucepan or two are needed to cook the macaroni and the eggs for hard boiled eggs. I like to use Farberware saucepans because they come with a lid and handle, making it easier to transfer the food from the heat once cooked.
  • Colander A colander is needed to drain and rinse the pasta after it has been cooked.
  • Mixing bowl A medium sized mixing bowl is needed for combining the pasta, veggies and hard boiled eggs with the sweet and tangy dressing.
  • Food grater I like to use a coarse food grater to shred the carrots for this Amish macaroni salad. You can also finely shred or even dice the carrots if you prefer.

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Ingredients needed for this Amish Macaroni Salad: prepared yellow mustard, miracle whip (salad dressing) or mayonnaise, salt, ground black pepper, carrots, onion, macaroni, vinegar, bell pepper (peep my first baby bell pepper from the garden), hard boiled eggs, and sugar (not shown).

Step 1-2: Cook the macaroni according to package directions (be careful not to overcook the macaroni, because it holds its shape better if not overcooked). Drain the macaroni through a colander, then run cold water over it to remove the excess starches and cool the pasta (do not skip this step). Place the cooled pasta, prepared veggies and diced hardboiled eggs into a mixing bowl, then mix gently to combine. Whisk the dressing ingredients together until smooth and well combined.

Note on the sweet and tangy dressing for this Amish macaroni salad:

This recipe uses less sugar than most Amish macaroni salad recipes found on the internet. In my experience, true Amish macaroni salad is more tangy than sweet and uses just a little sugar to get the dressing to the right balance of sweet and tangy. You can certainly add (or even omit) the sugar to taste, as well as the vinegar, mustard, salt and pepper. If the macaroni salad seems too dry, add a little more mayonnaise or salad dressing to loosen it back up.

Step 3: Gently combine the dressing with the pasta and veggies in the mixing bowl, then refrigerate for 4 hours to overnight before serving. Enjoy!

Storage notes for this Authentic Amish Macaroni Salad:

This macaroni salad can be refrigerated for up to 5 days before using it. I actually prefer to wait a day or two before enjoying the salad, simply because the flavors marinade together while chilling and create a more complex tasting macaroni salad. I have never tried to freeze the macaroni salad personally, but some say it can be frozen for up to two weeks. Frozen macaroni salad may not taste as fresh, so keep this in mind if prepping the macaroni salad ahead of time for an event.

Feel free to pin this recipe for later and be sure to tag me on Instagram to show off a photo of your own Amish macaroni salad creation. Thank you for your support!

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