Amish Macaroni Salad Recipe

An easy Amish macaroni salad recipe made with elbow macaroni, hard-boiled eggs, celery, and red peppers in a sweet and tangy dressing. A classic PA Dutch macaroni salad, inspired by my Central Pennsylvania upbringing!

What Inspired This Amish Macaroni Salad Recipe?

Growing up in Central Pennsylvania, Amish macaroni salad always occupied a spot on the buffet table at potlucks and family gatherings, usually along with other PA Dutch classics like red beet eggs, potato salad, and corn relish, plus big bowls of potato chips from local brands like Utz or Snyder’s of Hanover. (York County earned its “Snack Food Capital of the World” title for a reason…) And of course, we always had plenty of apple dumplings and whoopie pies for dessert.

Wal-Mart stores in Pennsylvania sell their own, popular version of Amish macaroni salad, but it’s surprisingly easy to make from scratch. Comprised of a handful of affordable ingredients (staples like elbow macaroni, mayonnaise, and granulated sugar) plus a pop of color from fresh green celery and red bell peppers, this classic Pennsylvania Dutch side dish offers a surefire way to please any cookout crowd.

What is Amish Macaroni Salad?

Amish macaroni salad bears some similarity to traditional American macaroni salad, but it’s not exactly the same.

Unlike other pasta salads, the Pennsylvania version features a distinctively sweet, tangy, and creamy dressing made from mayonnaise, mustard, vinegar, and granulated sugar. It also includes fresh raw vegetables like celery and bell pepper (and sometimes white onion) plus plenty of chopped hard-boiled eggs. Some recipes also call for pickle juice or pickle relish, although as a native Pennsylvanian I don’t recall ever eating it this way, so I haven’t included pickles in my recipe.

If you haven’t tasted Amish style macaroni salad—sometimes called PA Dutch macaroni salad, or Amish mac salad—before, you might not know that it is supposed to be sweet. It most definitely is! (If you prefer a savory salad, skip this one and make my chickpea salad recipe instead.) But if, like me, you’re a fan all things “sweet and tangy,” this recipe will quickly become your new favorite summertime side.

Ingredients for Making This Amish Macaroni Salad Recipe

To make Amish-style macaroni salad, you’ll need the following ingredients:

• Elbow Macaroni – You’ll need 225 grams, or 8 ounces, of uncooked elbow macaroni. This equals about 1 1/2 cups of uncooked pasta, or half of a 16-ounce box.
• Hard-Boiled Eggs – I used 2 large eggs, hard-boiled, peeled, and chopped. (If you have one, the eggs and veg for this recipe offer a great excuse to break out your old fashioned chopper!) If you love hard-boiled eggs, feel free to add extra.
• Fresh Vegetables – Chopped fresh celery and red bell pepper are a must. Some Amish mac salad recipes also include raw onion, but I’ve omitted it because I don’t enjoy the flavor. If you do, you can toss in half of a small, finely chopped white onion.
• Mayonnaise – I developed this recipe with real, full fat mayonnaise. (While some recipes call for Miracle Whip, I try to avoid using brand-specific products in my recipes, since I want readers to be able to make them no matter where they live.) Recipes in the vintage PA Dutch cookbooks I acquired for my dissertation specify real mayonnaise, too, and I think it just tastes better in this recipe.

• Granulated Sugar – Granulated sugar gives the salad dressing its signature sweetness.
• Yellow Mustard – Opt for a classic yellow mustard. Avoid English, Dijon, or other specialty mustards; although I love these, the flavor profile doesn’t quite work here.
• Vinegar – Vinegar adds a “tangy” note to the sweet dressing. I prefer cider vinegar, but you can use white vinegar, too.
• Celery Salt – Celery salt is a seasoning blend made from ground celery seed and table salt. It adds a key flavor to Amish macaroni salad, so don’t omit it. You can find celery salt in the spice aisle at the supermarket, or on Amazon.

How to Enjoy Amish Style Macaroni Salad

This pasta salad offers a solid side dish option for potlucks, picnics, and summer celebrations. Scoop in onto plates alongside burgers, hot dogs, grilled chicken, bbq salmon, or sloppy joes, alongside potato salad, chickpea salad, fruit salad, or corn relish. And if you’re not celebrating, don’t worry! It’s just as nice with a wrap or sandwich for a quick lunch.

Serve Amish macaroni salad in a clear glass serving bowl or pretty ceramic dish, garnished with an additional sprinkling of celery salt, a grind of fresh black pepper, or a few shakes of smoked paprika.

And to keep with the PA Dutch theme, don’t forget to the whoopie pies for dessert!

Make-Ahead and Storage Suggestions

Refrigerate for 1-2 hours prior to serving to allow the flavors to develop. Store leftover Amish macaroni salad in an airtight container in the refrigerator for up to 3 days.

Other Pennsylvania Dutch recipes you might enjoy:

Vegetarian Pennyslvania Dutch Pot Pie
Pennsylvania Dutch Sand Tarts

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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