Amish Macaroni Salad Recipe

Name: Amish Macaroni Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 4 whole Eggs; 1 Tablespoon Salt; 1 pound Macaroni; 2/3 cups Finely Chopped Sweet Onion; 2/3 cups Finely Chopped Celery; 2/3 cups Finely Chopped Sweet Bell Pepper; 2/3 cups Finely Chopped Green Bell Pepper; FOR THE DRESSING:; 2 cups Mayonnaise; 1/3 cups Sugar; 3 Tablespoons Yellow Mustard; 2 Tablespoons Sweet Relish; 2 teaspoons White Vinegar; 1 teaspoon Celery Seed; 1/2 teaspoons Salt

Servings: persons

FOR THE SALAD:
4 whole Eggs
1 Tablespoon Salt
1 pound Macaroni
2/3 cups Finely Chopped Sweet Onion
2/3 cups Finely Chopped Celery
2/3 cups Finely Chopped Sweet Bell Pepper
2/3 cups Finely Chopped Green Bell Pepper
FOR THE DRESSING:
2 cups Mayonnaise
1/3 cups Sugar
3 Tablespoons Yellow Mustard
2 Tablespoons Sweet Relish
2 teaspoons White Vinegar
1 teaspoon Celery Seed
1/2 teaspoons Salt

1
Place eggs in a pot of cold water. Bring to a boil over high heat. Once boiling, turn off water, cover the pot, and allow eggs to sit in the hot water for 11 minutes, then place eggs in an ice bath or rinse with cold water until they are cool. Refrigerate until you are ready to use.
2
While eggs are cooking mix together all of the dressing ingredients in a large bowl until smooth and set aside.
3
Bring 4-6 quarts of water to a boil in a large pot. Add salt and then add pasta to the water. Boil pasta according to the package instructions until al dente (approximately 7 minutes). Drain pasta and lightly rinse it with cold water. Allow pasta to come to room temperature before incorporating it into your salad.
4
While pasta water is heating and pasta is cooking, chop all of the vegetables.
5
Fold cooked and cooled pasta into the dressing. Next, fold in vegetables. Finely chop eggs and fold them in. Serve immediately, but it is best served chilled. Store in the refrigerator for up to 5 days.

1079

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE SALAD:, 4 whole Eggs, 1 Tablespoon Salt, 1 pound Macaroni, and more.

Yes, Amish Macaroni Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Amish Macaroni Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions