Kinda Amish Macaroni Salad

Kinda Amish Macaroni Salad created by  Pamela

Why only "kinda" Amish? Good question - shows you're paying attention. While the recipe from which this was adapted proudly proclaimed to be Amish Macaroni Salad, I found it to be much too sweet and not eggy enough for our tastes. After playing a bit with proportions and trying different types of vinegar and mustard, this is what resulted -- and although it's only Kinda Amish, it is, indeed, Very Deelish. You may save one hard cooked egg and slice it to arrange on the top, then sprinkle with paprika. Or you can just put all of the eggs in the salad and mix in some paprika too, and garnish with a few little tufts of fresh parsley. Or, for the presentationally-impaired like myself, just use all the eggs right in the salad, and forget the paprika and parsley. Parsley's always a little bit suspicious in my book anyway - once I got some parsley from a salad bar and it was plastic. Yeah, it was part of the decoration, but you know, they could warn people. "Attention Restaurant Patrons: Salad Bar Decorations Are Non-Edible. Everything Else Is Okay To Eat. No, Really. We Mean It." Oh, by the way, you'll want to prepare this a day ahead, and chill overnight in a padlocked refrigerator. Otherwise, it'll vanish long before you planned to serve it.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Combine mayonnaise, vinegar, sugar and mustard; Chill in refrigerator until needed.
  • Cook macaroni as directed on package, just until tender; drain and cool.
  • Combine macaroni with celery, carrots, onions and eggs.
  • Pour mayonnaise mixture over all and stir to mix well.
  • Refrigerate overnight in tightly sealed container.
  • It may seem a bit wet at first, but after it chills overnight, it's just right.
  • There's no salt in this recipe-- if you must, add 1/2 teaspoon to the mayonnaise mixture.
  • We're not sodium restricted and we like it just fine without.
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RECIPE MADE WITH LOVE BY

@ThatBobbieGirl
Contributor
@ThatBobbieGirl
Contributor
"Why only "kinda" Amish? Good question - shows you're paying attention. While the recipe from which this was adapted proudly proclaimed to be Amish Macaroni Salad, I found it to be much too sweet and not eggy enough for our tastes. After playing a bit with proportions and trying different types of vinegar and mustard, this is what resulted -- and although it's only Kinda Amish, it is, indeed, Very Deelish. You may save one hard cooked egg and slice it to arrange on the top, then sprinkle with paprika. Or you can just put all of the eggs in the salad and mix in some paprika too, and garnish with a few little tufts of fresh parsley. Or, for the presentationally-impaired like myself, just use all the eggs right in the salad, and forget the paprika and parsley. Parsley's always a little bit suspicious in my book anyway - once I got some parsley from a salad bar and it was plastic. Yeah, it was part of the decoration, but you know, they could warn people. "Attention Restaurant Patrons: Salad Bar Decorations Are Non-Edible. Everything Else Is Okay To Eat. No, Really. We Mean It." Oh, by the way, you'll want to prepare this a day ahead, and chill overnight in a padlocked refrigerator. Otherwise, it'll vanish long before you planned to serve it."
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  1. bmcnichol
    This was really good and easy to make. I followed the recipe as written other then I added 1/4 teaspoon of pepper and didn't add the onions. I also only used six eggs. Hubby thought it could have used more dressing but I thought it was perfect. Loved the taste.
    Reply
  2. MaryYager
    I live in the heart of Amish country, where this salad is very popular and sold at every grocery store. This recipe tastes EXACTLY like the Amish Salad sold in the deli. This recipe is perfect. Considering that they sell the salad for about $4 for a 16 oz container, this recipe is a bargain way to get the same effect.
    Reply
  3. jrebar3
    This was fantastic, I made it for a family gathering and even those who said they didn't like macaroni salad couldn't get enough. I kept the recipe as is and don't see any need for revision.
    Reply
  4. Little T
    Yummy! This was really good. I chopped the celery, carrots, and onions fine per the instructions, but next time I will leave the celery in bigger chunks to give the salad a little more texture variety. Excellent flavor! Thanks for posting!
    Reply
  5. VA3212
    Made this today for my guys to take to camp. The only thing I changed was to add less sugar (I put a little over 1/4 cup in) and it is outstanding! Used my food processor to chop the veggies and it went together in a snap. I chopped 7 eggs in the salad and sliced 3 on the top. Thanks for sharing.
    Reply
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