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A smartphone photo of Amish Macaroni Salad on a grey stone countertop, featuring elbow macaroni, shredded carrots, and egg chunks in a yellow dressing.

Amish Macaroni Salad: The Ultimate Creamy Old-Fashioned Recipe

This authentic Amish Macaroni Salad features tender elbow pasta in a thick, sweet, and tangy pale-yellow dressing. Loaded with crisp celery, red peppers, and hard-boiled eggs, it is the perfect side dish for any summer cookout.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 people
Course: Salad, Side Dish
Cuisine: American, Amish
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 16 oz Elbow Macaroni 450g, boiled until tender
  • 3 large Hard-Boiled Eggs chopped into chunks
  • 1 cup Green Celery 150g, small uniform dice
  • 1/2 cup Red Bell Pepper 75g, small uniform dice
  • 1/2 cup Shredded Carrots 50g, orange
  • 1.5 cups Mayonnaise 350ml, real mayo for gloss
  • 1/2 cup Granulated Sugar 100g
  • 3 tbsp Apple Cider Vinegar 45ml
  • 2 tbsp Yellow Mustard 30ml, for color and zing
  • 1/2 tsp Celery Seed 2.5g
  • pinch Paprika and Parsley for garnish

Equipment

  • 1 Large pot For boiling macaroni
  • 1 Mixing Bowl For whisking dressing

Method
 

Preparation
  1. Cook elbow macaroni in salted boiling water until tender. Drain and rinse with cold water immediately.
  2. Dice celery and red peppers into small, uniform pieces. Shred the carrots and chop the hard-boiled eggs.
  3. In a large bowl, whisk mayonnaise, sugar, vinegar, yellow mustard, and celery seed until thick and pale-yellow.
  4. Fold the pasta, vegetables, and eggs into the dressing until thoroughly coated.
  5. Transfer to a bowl, dust with paprika and parsley, and chill for at least 4 hours before serving.

Notes

Chill for at least 4 hours to let flavors meld.
Rinse pasta in cold water to prevent gumminess.