Description
Classic Amish macaroni salad with a creamy dressing and crunchy vegetables.
Ingredients
Scale
- 2 cups uncooked elbow macaroni noodles
- 1/2 cup carrots, chopped finely
- 1/2 red bell pepper, chopped finely
- 1/3 cup celery, chopped finely
- 1/4 cup onion, or green onion, diced finely
- 2 eggs, chopped
- 1–1/2 cups mayonnaise
- 1/4 cup dill pickles, diced
- 3 tablespoons white sugar
- 3 tablespoons yellow mustard
- 1–1/2 or 2 tablespoon white vinegar
- 1 scant teaspoon paprika
Instructions
- Cook elbow macaroni according to package instructions. Rinse and drain.
- In a large bowl, combine cooked macaroni, carrots, red bell pepper, celery, onion, and chopped eggs.
- In a separate bowl, mix mayonnaise, dill pickles, sugar, mustard, vinegar, and paprika.
- Pour dressing over the macaroni mixture and stir until well combined.
- Chill in the refrigerator for at least 2 hours before serving.
- Garnish with additional chopped egg and a sprinkle of paprika if desired.
Notes
- Adjust the sweetness by varying the amount of sugar.
- For a tangier flavor, increase the vinegar.
- Try adding other vegetables like peas or corn for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Amish Macaroni Salad, macaroni salad, pasta salad, picnic salad