Amish Macaroni Salad
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)
- ¾ cup white sugar
- 3 tablespoons prepared yellow mustard
- 2 ¼ teaspoons white vinegar
- ¾ teaspoon celery seed
- ¼ teaspoon salt
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Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
- Combine eggs, onion, celery, bell pepper, and relish in a large bowl. Stir together salad dressing, sugar, mustard, vinegar, celery seed, and salt in a small bowl. Pour over eggs and vegetables. Top with cooled macaroni; stir until well combined. Cover and chill in the refrigerator for at least 1 hour before serving.
Source
Original recipe: View Original