Amish Macaroni Salad Recipe
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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.
Key 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. While this recipe will technically work with any similarly-sized pasta shapes, I really recommend sticking with elbow macaroni; it’s the way I grew up eating it, and the way it’s made and sold in PA Dutch country. After all, it’s called macaroni salad for a reason!
- 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 an extra egg or two. You can also omit the eggs if you aren’t a fan, but they really do play an important part in creating the flavor and texture of the salad. Amish recipes often use plenty of eggs, as they’re widely available fresh from the farm, or from a roadside farmstand or local supermarket.
- 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 like raw onion, you can toss in half of a small, finely chopped 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. Although sugar in pasta salad might sound weird if you’re unfamiliar with PA Dutch cooking, don’t omit it or reduce the amount. Pennsylvania Dutch and Amish recipes often combine salty and sweet. Like corn relish, Amish macaroni salad balances both tastes.
- Yellow Mustard – Opt for a classic yellow mustard. Avoid English, Dijon (save it for red potato salad instead!) 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.
Amish Macaroni Salad Recipe
- Total Time2 hours 15 minutes
- Yield4-6 servings 1x
An easy Amish macaroni salad recipe made with elbow macaroni, hard-boiled eggs, celery, and red peppers in a sweet and tangy dressing.
Ingredients
225 grams uncooked elbow macaroni (1 1/2 cups)
2 large eggs, hard boiled, peeled, and chopped
65 grams celery, chopped (1/2 cup; about 2 stalks)
65 grams red bell pepper, chopped (1/2 cup; 1/2 pepper, seeds and stem removed)
240 grams mayonnaise (1 cup)
50 grams granulated sugar (1/4 cup)
40 grams yellow mustard (2 tablespoons)
15 milliliters cider vinegar (1 tablespoon)
1/2 teaspoon celery salt
Instructions
Cook elbow macaroni according to package directions. Drain, rinse and set aside to cool.
In a small bowl, whisk together mayonnaise, granulated sugar, yellow mustard, cider vinegar, and celery salt.
In a separate bowl, stir together cooked elbow macaroni, eggs, celery, and bell pepper.
Stir in the dressing.
Cover and refrigerate for at least 2 hours prior to serving to allow the flavors to develop. Serve cold.
Store leftover Amish macaroni salad in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
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, with sides like pickles, potato salad, chickpea salad, watermelon salad, and corn relish. Serve 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 the whoopie pies for dessert!
Other Pennsylvania Dutch Recipes You Might Enjoy
Vegetarian Pennyslvania Dutch Pot Pie
Pennsylvania Dutch Sand Tarts
Pennsylvania Dutch Corn Relish
Vegetarian Chicken Corn Soup
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!
