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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.
Find it online: https://bastecutfold.com/amish-macaroni-salad-recipe/
