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Amish Macaroni Salad Recipe
- Total Time2 hours 15 minutes
- Yield4-6 servings 1x
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)
65 grams red bell pepper, chopped (1/2 cup)
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 mayonnaise mixture.
Cover and refrigerate for 2 hours prior to serving.
Refrigerate for 1-2 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/