Amish Macaroni Salad
I really love Amish Macaroni Salad, and this is my favorite recipe for it. Amish Macaroni Salad is somewhat on the sweet side, so if you don't mind your salads sweet, I think you'll like it too. It's even better the next day, so if you can, let it sit overnight. I got the recipe from a Berk's County website a while back. NOTE: It does make a lot of salad, so if you wanted a smaller amount, it halves easily. Just use the 3 eggs chopped up and just garnish with paprika. Time does not including cooking the macaroni.
- Ready In:
- 1 lb macaroni (or small shells)
- 1⁄2 cup finely chopped celery
- 1⁄2 cup finely grated carrot
- 1⁄4 cup finely chopped onion (more if desired)
- 1⁄4 cup chopped green pepper (optional, see note at end)
- 6 hard-boiled eggs (reserve 1 to slice for garnish, and chop the remaining 5)
- paprika, for garnish
- 2 cups Miracle Whip
- 1⁄4 cup vinegar
- 3⁄4 cup sugar
- 2 tablespoons prepared mustard
- Cook macaroni as directed on package; Drain& cool.
- In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
- In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
- Fold the dressing gently into the macaroni salad mixture.
- Place into your serving bowl and garnish with the reserved slice egg and paprika.
- Let sit overnight for the best results.
- NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.
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IMO, this is missing 3 key ing's. a pinch of salt, pickle relish and celery seed Also, since we absolutely detest miracle whip, we use mayonnaise. The hot macaroni soaks up any liquid, so make sure your macaroni is completely cooled, before adding the dressing. So it won't be dry when you take it out of the fridge later to enjoy.1Reply