Amish Macaroni Salad
Some recipes don’t need trends, fancy ingredients, or modern twists to stay popular—they survive because they’re simply good. Amish Macaroni Salad is one of those timeless dishes. It’s the kind of salad you find at church picnics, family reunions, and summer potlucks, sitting in a big bowl with a serving spoon nearby, quietly disappearing as everyone goes back for “just one more scoop.”
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Amish Macaroni Salad
This Amish Macaroni Salad is a beloved staple at church suppers, family reunions, and summer potlucks across the Midwest and Pennsylvania Dutch country. Unlike deli-style versions, this recipe leans into a balanced, slightly sweet-and-sour profile—creamy but not gloppy, with crisp celery, onions, and bell peppers for crunch, all bound in a smooth, mustard-kissed dressing.
It’s make-ahead friendly, feeds a crowd, and tastes even better the next day—when the flavors have had time to marry. Plus, it’s naturally vegetarian and endlessly adaptable.
Why You’ll Love This Salad
Classic Amish simplicity—no fancy ingredients
Creamy without being heavy—thanks to vinegar brightness
Ready in 20 minutes (plus chilling)
Costs under $6—feeds 8–10 generously
Naturally vegetarian and crowd-pleasing
Ingredients You’ll Need
(Serves 8–10)
For the Salad:
2 lbs (about 4 cups dry) elbow macaroni or small shells
1½
cups celery, finely diced
1 cup yellow onion, finely diced (soak in cold water 10 mins to mellow, then drain)
¾ cup green bell pepper, finely diced
½ cup red bell pepper, finely diced (optional, for color)
3–4 hard-boiled eggs, chopped (optional, but traditional in some Amish communities)
For the Dressing:
2 cups mayonnaise (full-fat for best texture)
½ cup apple cider vinegar (or white vinegar)
½ cup granulated sugar (adjust to taste)
2 tbsp yellow mustard
1½ tsp celery seed (essential for authentic flavor!)
1 tsp salt
½ tsp black pepper
Pro Tips:
Cool pasta completely before mixing—prevents mushy salad.
Don’t skip the celery seed—it’s the secret Amish touch!
Chill at least 4 hours—overnight is ideal.
Step-by-Step Instructions (Creamy, Crisp, Foolproof)
1. Cook & Cool the Pasta
Boil macaroni in salted water until just al dente (1 minute less than package directs).
Drain, rinse under cold water to stop cooking, then spread on a tray to cool completely (or chill 15 mins in fridge).
2. Make the Dressing
In a large bowl, whisk mayo, vinegar, sugar, mustard, celery seed, salt, and pepper until smooth.
Taste and adjust: want more tang? Add vinegar. More sweetness? A pinch more sugar.
3. Combine & Chill
Add cooled pasta, celery, onion, peppers, and eggs (if using) to the dressing.
Gently fold until evenly coated.
Cover and refrigerate at least 4 hours, preferably overnight.
4. Serve Cold
Stir before serving. Garnish with extra paprika or chopped parsley if desired.
Make-Ahead & Storage Tips
Best made 1 day ahead—flavors deepen beautifully.
Keeps in fridge up to 5 days (store in airtight container).
Do not freeze—mayo breaks when thawed.
Frequently Asked Questions
Q: Can I make it lighter?
A: Substitute half the mayo with Greek yogurt—but expect a tangier, less creamy result.
Q: No celery seed?
A: It’s not quite the same, but you can use ¼ tsp celery salt (reduce added salt) or skip it—just know it’s a signature note.
Q: Gluten-free?
A: Yes! Use GF elbow macaroni (like Barilla or Banza).
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