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Kosher Nexus
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Amish Macaroni Salad

INGREDIENTS:

  • 2 c. uncooked elbow macaroni
  • 3 hard boiled eggs, chopped
  • 1/2 c. finely chopped onion
  • 1/2 c. chopped celery (about 2 stalks)
  • 1/2 c. chopped red pepper (about ½ of a large pepper)
  • 2 T. pickle relish
  • 1 ½ c. Mayo
  • 3 T. yellow mustard
  • 1/2 c. granulated sugar
  • 1 T. white vinegar
  • 1/4 tsp. salt
  • 3/4 tsp. celery seed

INSTRUCTIONS:

  1. Cook macaroni in boiling salted water according to package directions. Drain and set aside to cool while preparing the rest of the ingredients.
  2. In a large bowl, combine chopped eggs, onion, celery, red pepper, and relish.
  3. In a separate smaller bowl, whisk together Miracle Whip, mustard, sugar, vinegar, salt, and celery seed. Pour over the chopped egg mixture. Add macaroni and stir until well combined.
  4. Cover and chill for at least an hour before serving. I like to let it chill overnight before serving to allow the flavors to fully meld.
NOTES
  1. I use less sugar than what’s called for in most Amish Macaroni Salad recipes. If you’d like an even sweeter dressing, increase the sugar to 3/4 cup.
  2. Some recipes call for up to 2 cups of Miracle Whip. So if you’d like a little “wetter” salad, add up to 1/2 cup more.
  3. Use basic yellow or white onion, or Vidalia onions when they’re in season.