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Amish Macaroni Salad

Amish Macaroni Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
CONNIE0751

CONNIE0751

A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for recipe. Enjoy!

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 66g
  • 21%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 944 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
  2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JODIEGARDNER
438

JODIEGARDNER

4/20/2006

Okay, I am absolutely addicted to this salad. However, I have made some changes to it. First, I prefer bow tie pasta. I think it gives it a little more visual appeal. I also dry the pasta on paper towels after I drain it. This keeps the moisture level down and allows the dressing to coat the pasta better. I use fat free Miracle Whip to keep the fat content down. I use four eggs instead of three. I find the sugar is an important ingredient however, I only use about 1/4 to 1/2 cup. I also use apple cider vinegar. I don't add the red pepper because my husband doesn't like them but they do give it a great color. We all love celery so I add extra and I also chop the leaves from the celery stalks and add those. I also like to add in a little garlic salt. It always seems to make a lot of dressing so I mix in just enough to coat the pasta and let it sit over night. I cover and fridge the remaining dressing. Then, if it looks a little dry in the morning, I add more of the dressing. This keeps it from being too liquidy. I have also added in a can of well drained tuna which gives it a great flavor and makes it more of a meal. The dressing also works great as a base for potato salad. YUM!!!

HALPAC
217

HALPAC

8/21/2005

I wish I had read other reviews before making this ( usually do and this will teach me a lesson). The 3/4 cup sugar just ruined what would have been a great recipe 1/8 to a 1/4 cup would have been fine. Also, use a whole box (16 oz.) of macaroni. Two cups isn't nearly enough for this recipe.

Butterfly Flutterby
157

Butterfly Flutterby

6/14/2005

What a wonderful, delicious recipe! I reduced the sugar a bit but next time will add even less. I think 1/4 or 1/3 cup will suit my families tastes. I had a hard time putting this recipe together since I found myself out of some ingredients. I subbed one cup of Marzetti's slaw dressing and one cup of Mayo for the Miracle Whip. I also chopped one small dill pickle and added a little pickle juice for the relish. Didn't have celery seed so that was left out. With summer coming up I can see myself making this many times over! Thank you for the post. By the way, for the poster that mentioned the restaurant, Das Dutch Haus in Ohio: I used to live in Pittsburgh and a highlight for us moms was to drive over to shop and eat at Das Dutch Haus. Ah, the memories. I loved the food there! :-) *Update* Made this again and used the salad dressing. Used celery salt instead of salt and celery seed. This is just so yummy! Made again and sprinkled with paprika and black pepper. Outstanding! For those of you that think that this is a little soupy, place in the fridge overnight and the noodles soak up some of the liquid. It is perfect the day after preparing!

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