Classic Amish Macaroni Salad Recipe

Ingredients

• 2 cups uncooked elbow macaroni
• 3 large hard-cooked eggs, chopped
• 1 small onion, chopped
• 3 stalks celery, chopped
• 1 small red bell pepper, seeded and chopped
• 2 tablespoons dill pickle relish
• 2 cups creamy salad dressing (e.g. Miracle Whip)
• 0.75 cup white sugar
• 3 tablespoons prepared yellow mustard
• 2.25 teaspoons white vinegar
• 0.75 teaspoon celery seed
• 0.25 teaspoon salt

Instructions

1. Bring a large pot of lightly salted water to a rolling boil. Add elbow macaroni and cook, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni thoroughly and allow it to cool completely.
2. In a large bowl, gently combine the hard-boiled eggs, diced onion, celery, bell pepper, and sweet relish. In a separate small bowl, whisk together the salad dressing, sugar, mustard, vinegar, celery seed, and salt until well combined. Pour the dressing over the egg and vegetable mixture. Add the cooled macaroni to the bowl; gently stir until everything is evenly coated with the dressing. Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld before serving.

Nutrition

• Calories: 532 kcal
• Fat Content: 25 g
• Fiber Content: 3 g
• Sugar Content: 38 g
• Sodium Content: 944 mg
• Protein Content: 9 g
• Cholesterol Content: 133 mg
• Carbohydrate Content: 66 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g