Discover the flavors of Amish cuisine with our delightful Amish Macaroni Salad. Creamy, tangy, and packed with fresh ingredients.
Get ready to experience the creamy, tangy sensation that will steal the spotlight at your summer get-togethers. This cherished family recipe passed down through generations, holds a special place in our hearts. Serving this delectable dish alongside our Homemade Potato Salad and Couscous Salad has become a beloved tradition at every summer event.
Why This Recipe Works
- The combination of mayonnaise, sour cream, and a touch of mustard creates a lusciously smooth and creamy dressing that coats the macaroni beautifully.
- The addition of vinegar adds a delightful tanginess that balances the creaminess and enhances the overall flavor profile.
- Crunchy vegetables like celery, bell pepper, and pickles bring a refreshing texture to every forkful, creating a harmonious blend of creamy and crisp elements.
- Hard-boiled eggs and red onion add depth and complexity to the salad, making each bite flavorful.
What Is Amish Macaroni Salad
This classic dish, hailing from the Amish community in America, combines creamy pasta with an irresistible dressing that will make your taste buds dance with joy. It’s made up of perfectly cooked macaroni noodles coated in a special dressing made of creamy mayonnaise, zesty mustard, tangy vinegar, and a touch of sweetness. But the magic doesn’t stop there! This salad is brimming with delightful surprises like crunchy celery, vibrant bell peppers, zesty onions, and the rich creaminess of hard-boiled eggs. Get ready to take a delicious journey with each delightful forkful!
Ingredient Notes
Macaroni or Pasta: Opt for a sturdy pasta variety such as elbow macaroni or rotini, ensuring it holds up well in the salad.
Mustard: Use your preferred type, such as yellow or Dijon. You can also use Spicy brown or honey mustard for a different flavor profile.
Mayonnaise: Choose a high-quality mayonnaise to achieve a rich and creamy texture in the salad. Light or vegan mayonnaise can be substituted if desired.
Sour Cream: You can use fresh, full-fat sour cream for creaminess. Substitute with Greek yogurt or a dairy-free alternative.
Vinegar: Select either apple cider, white, red, or balsamic vinegar based on your taste preferences. Each provides a slightly different tanginess to the dressing.
Salt and Black Pepper: We like fresh ground pepper and kosher salt, but you can use whatever you like best.
Red Bell Pepper: Fresh, crisp bell pepper for crunch. Substitutions: Green or yellow bell pepper.
Celery: Fresh stalks for texture. You can substitute it with fennel or cucumber.
Pickles: I like to use half-sour pickles. But you can use sweet or dill pickles, depending on your preference. Feel free to experiment with different pickle varieties to add your desired level of tanginess.
Red Onion: Small, finely chopped for mild flavor. Substitute with Shallots or scallions.
Hard-Boiled Eggs: Diced eggs add creaminess. If you need cooking instructions, see my guide on how to cook hard-boiled eggs. You can substitute them with Tofu or chickpeas for a vegan option.
Vinegar: Select either apple cider, white, red, or balsamic vinegar based on your taste preferences. Each provides a slightly different tanginess to the dressing.
Sugar: Use granulated or caster sugar. You can leave it out if you prefer a savory flavor profile.
Step By Step Instructions
Start by cooking ½ lb of macaroni or pasta according to the package instructions until it reaches the desired tenderness. Make sure to drain the cooked pasta and rinse it with cold water to cool it down. This step helps to prevent the pasta from becoming overly soft and sticky.
In a large mixing bowl, combine ½ teaspoon of mustard, ¼ cup of mayonnaise, ¼ cup of sour cream, 2 tablespoons of vinegar (you can choose white, red, or balsamic vinegar based on your preference), ½ teaspoon of salt, 2 teaspoons of sugar, and a sprinkle of freshly ground black pepper.
Whisk these ingredients together until they are well blended, creating a creamy and tangy dressing that will elevate the flavors of the salad.
Dice 1 red bell pepper, 1 stalk of celery, and half a small red onion. Add these vibrant vegetables to the bowl with the dressing. Add the macaroni, a ¼ cup of chopped pickles, and 2 chopped hard-boiled eggs.
Stir everything together, ensuring the vegetables are evenly distributed throughout the salad. Taste for seasoning, and add more salt as needed.
Cover the bowl and refrigerate the Amish Macaroni Salad for at least an hour before serving. This chilling time allows the flavors to mingle and intensify, resulting in an even more delicious and well-rounded salad.
Erren’s Top Tips
- Cook Pasta Just Right: You want your macaroni to be tender but still a little firm when you bite into it. This is called “al dente.” Follow the cooking time on the package, but check for doneness a few minutes before. Nobody wants mushy pasta in their salad!
- Cool It Down: After cooking the macaroni, rinse it with cold water to cool it off quickly. This stops the cooking process and helps keep the pasta from turning into a big clump. Plus, it washes away the extra starch, making it sticky.
- Creaminess Galore: Add more mayo and sour cream if your salad is super creamy. But if you want it a bit lighter, use a little less. You’re the boss of your salad’s creaminess!
- Find the Right Balance: Take a taste after you’ve mixed everything together and adjust the seasoning as needed. Add a pinch more salt, pepper, or any other spices you like to make the flavors pop. Just go easy and taste as you go so you don’t overdo it.
- Get Creative with Ingredients: Don’t be afraid to switch things up! Use Greek yogurt instead of sour cream for a tangy twist. Try a light or vegan mayo if that’s your thing. And if you want to add extra flavors, go ahead and throw in some cooked bacon, shredded cheese, or diced ham. It’s your salad—make it your way!
- Let It Chill: Give your salad some time to hang out in the fridge for at least an hour before serving. This helps all the flavors come together and makes the salad extra refreshing. Plus, it’s nice and cool on a hot summer day.
- Serve with Style: Sprinkle some parsley leaves or a little paprika on top for a fancy touch. It’ll make your salad look even more appetizing and ready to impress!
Storage Instructions & Food Safety ?
- Store the Amish Macaroni Salad in an airtight container in the refrigerator for up to 3 days.
- It is not recommended to freeze this salad as the texture of the dressing and vegetables may be affected.
- To ensure food safety, keep your Macaroni Salad chilled until serving time. It should not be left unrefrigerated for more than two hours (one hour in hot weather) to maintain freshness and prevent foodborne illnesses.
The Perfect Pairings
Serve Amish Macaroni Salad alongside grilled favorites like juicy hamburgers, sizzling Barbecued Ribs, or tender grilled chicken.
Bring the traditional summer menu to life by pairing Macaroni Salad with classic warm-weather favorites like Grilled corn on the cob, baked beans, potato salad, and cornbread to your spread.
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Let’s Make Amish Macaroni Salad
Ingredients
- ½ lb macaroni or pasta
- 1 tablespoon mustard
- ¼ cup mayonnaise plus more to taste
- ¼ cup sour cream
- 2 tablespoons vinegar white, red or or *balsamic
- 2 teaspoons granulated sugar
- ½ teaspoon salt plus more to taste
- Freshly ground black pepper to taste
- 1 red bell pepper diced
- 2 celery stalks chopped
- ¼ cup pickles chopped
- ½ small red onion chopped fine
- 2 hard-boiled eggs peeled and diced
Instructions
- Cook the macaroni or pasta according to the package instructions. Drain and set aside to cool.
- In a large mixing bowl, combine the mustard, mayonnaise, sour cream, vinegar, salt, and black pepper. Mix well to combine.
- Add the cooked and cooled macaroni to the bowl with the dressing. Mix until the macaroni is well coated.
- Add the red bell pepper, chopped celery, parsley, pickles, red onion, and celery ribs to the bowl. Stir to combine.
- Gently fold in the diced hard-boiled eggs.
- Taste the salad and adjust the seasoning, adding more salt, pepper, mayonnaise, or other ingredients according to your preference.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a final stir and adjust the seasoning if needed.
- Serve chilled and enjoy!
Viola says
I only changed a few things because I don’t like vinegar or sugar in my recipes I use the Dijon mustard and I feel like adding a little extra pickles brings in the vinegar and a few extra seasonings like the salt free Dash the original that has a little bit of lemon pepper and extra seasonings thank you for the recipe I loved it though
Erren's Kitchen says
Viola, your alterations sound great!! Thank you so much for trying it out!
Hillary says
This is outrageously good! The subtle spice is awesome! 👌
Erren Hart says
I’m delighted to hear that the recipe turned out well for you. Your positive feedback means a lot.
Davina says
I made this today for lunch. it was SO GOOD! I love thevtouch of heat. perfect!
Erren Hart says
Your positive feedback means the world to me. I’m so glad you enjoyed this recipe!
Zoe says
I made this and your July 4th cupcakes for a party over the weekend. This was so yummy and so we’re the cupcakes! Everyone loved it!
Erren Hart says
Your comment put a smile on my face. I’m happy that the recipe was a hit for you.
Karla says
I made this for a potluck over the weekend. it was really great! Everyone just loved it
Erren Hart says
Your comment put a smile on my face. I’m happy that the recipe was a hit for you.