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
2 cups uncooked elbow macaroni
3 large hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
¾ cup white sugar
3 tablespoons prepared yellow mustard
2 ¼ teaspoons white vinegar
¾ teaspoon celery seed
¼ teaspoon salt
Step by step
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.
