Sweet Amish Macaroni Salad is a classic, creamy, and tangy side dish that’s perfect for picnics, potlucks, and family gatherings. Known for its signature sweet and slightly tangy dressing, this salad offers a refreshing balance of flavors and textures with crunchy celery, tender elbow macaroni, and crisp red bell peppers. The addition of sweet pickle relish and hard-boiled eggs adds richness and depth to every bite.
This recipe is easy to prepare and can be made ahead of time, making it a convenient option for busy days or hosting events. The unique blend of Miracle Whip, yellow mustard, and sugar gives the salad its traditional sweet and creamy flavor, while the vinegar adds just the right amount of tanginess. It’s a nostalgic, comforting dish that pairs wonderfully with grilled meats, sandwiches, or as part of a larger buffet spread.
Why You’ll Love This Recipe
• Classic Flavor: A perfect balance of sweet, tangy, and creamy.
• Easy to Make: Simple ingredients and straightforward instructions.
• Perfect for Gatherings: Great for barbecues, picnics, or holiday meals.
Ingredients
• 2 cups uncooked elbow macaroni
• 3 large eggs, hard-boiled
• 3 sticks celery, chopped
• 1 small onion, chopped or diced
• 2 tablespoons sweet pickle relish
• 3 tablespoons yellow mustard
• 1 small red bell pepper, stemmed, seeded, and chopped
• 2 cups Miracle Whip salad dressing
• ¾ cup white sugar
• 2¼ teaspoons white vinegar
• ½ teaspoon celery seed
• Salt and pepper to taste
Instructions
Step 1: Cook the Macaroni
1. Bring a large pot of salted water to a boil.
2. Add the elbow macaroni and cook according to the package directions until al dente.
3. Drain the macaroni and rinse under cold water to stop the cooking process. Set aside to cool.
Step 2: Prepare the Vegetables and Eggs
1. In a large mixing bowl, combine the chopped celery, diced onion, red bell pepper, and sweet pickle relish.
2. Peel and chop the hard-boiled eggs, then add them to the vegetable mixture.
Step 3: Make the Dressing
1. In a separate small bowl, whisk together the Miracle Whip, yellow mustard, white vinegar, white sugar, and celery seed until smooth and well combined.
2. Season with salt and pepper to taste.
Step 4: Assemble the Salad
1. Pour the dressing mixture over the vegetables and eggs.
2. Add the cooled macaroni to the bowl and stir until everything is well coated and evenly mixed.
Step 5: Chill and Serve
1. Cover the bowl with plastic wrap or a lid.
2. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
3. Stir the salad again just before serving and adjust seasoning if needed.
Tips
• Cook Pasta Properly: Don’t overcook the pasta—keep it al dente to maintain a firm texture when mixed with the creamy dressing.
• Use Fresh Veggies: Crisp, fresh celery and onions enhance the crunch and overall texture of the salad.
• Chill Time: Letting the salad chill allows the flavors to blend and develop, making it even tastier after a few hours in the fridge.
• Optional Add-ins: Add a handful of shredded carrots or green peas for extra color and nutrition.
Storage Options
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving as the dressing may settle at the bottom.
• Freezing: This salad doesn’t freeze well due to the creamy dressing separating when thawed. It’s best enjoyed fresh.
Serving Suggestions
• With BBQ Dishes: Pairs perfectly with grilled chicken, ribs, or pulled pork sandwiches.
• As a Picnic Side: A great complement to sandwiches, burgers, or fried chicken at outdoor gatherings.
• On Its Own: Serve as a light lunch with a slice of fresh bread or crackers.
