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Authentic Amish Macaroni Salad with visible hard-boiled eggs and shredded carrots in a white bowl.

Amish Macaroni Salad: The Ultimate Creamy and Tangy Summer Classic

A classic Amish Macaroni Salad featuring tender elbow pasta in a thick, glossy pale-yellow dressing. Packed with crunchy red peppers, celery, and hard-boiled eggs, this sweet and tangy side is a potluck favorite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American, Amish
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Amish Macaroni Salad Ingredients
  • 1 lb elbow macaroni 454g
  • 2 cups mayonnaise 480ml
  • 1/4 cup yellow mustard 60ml
  • 1/2 cup granulated sugar 100g
  • 2 tbsp apple cider vinegar 30ml
  • 3 large hard-boiled eggs chopped
  • 1 cup celery chopped crunchy
  • 1 cup red bell pepper diced
  • 1/2 cup carrots shredded

Equipment

  • 1 Large pot For boiling macaroni
  • 1 Large Mixing Bowl For assembling the salad

Method
 

Preparation Steps
  1. Boil elbow macaroni in salted water for 8-9 minutes until tender. Drain and rinse with cold water.
  2. Whisk together mayonnaise, mustard, sugar, and vinegar until the sugar dissolves and the dressing is glossy.
  3. In a large bowl, combine cooled pasta, diced peppers, celery, shredded carrots, and chopped eggs. Fold in the dressing until thoroughly coated.
  4. Dust with paprika and dried parsley. Refrigerate for at least 4 hours before serving.

Notes

Always cool the pasta completely to prevent the mayo from breaking.
Add a splash of milk if the salad thickens too much after chilling.