Best 10 Amish Style Macaroni Salad Recipes

TRADITIONAL AMISH MACARONI SALAD

Steps:

• Bring a pot of lightly salted water to a boil.
• Add macaroni, and cook for 8 to 10 minutes, until tender.
• Drain, and set aside to cool.
• In a large bowl, stir together the eggs, onion, celery, red pepper, and relish.
• In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed.
• Pour over the vegetables, and stir in macaroni until well blended.
• Cover and chill for at least 1 hour before serving.

CREAMY AMISH MACARONI SALAD

Steps:

• Cook and drain macaroni. Cool. Add eggs, celery, and onion. Mix salad dressing, mustard, vinegar, and sugar thoroughly, then add to macaroni mixture. Then served chilled its even better if made the night before!

AMISH MACARONI SALAD

Steps:

• Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
• In a medium bowl, whisk together the Miracle Whip, relish, mustard, sugar, vinegar, salt, pepper, and celery seed.
• In a large bowl mix together the cooked and cooled macaroni with the dressing. Gently fold in eggs, onion, celery and bell pepper.
• Cover and cool for at least 3 hours before serving.

AMISH MACARONI SALAD

Steps:

• Cook macaroni noodles according to package instructions. Set aside to cool.
• In a large bowl, combine the hard-boiled eggs, onion, celery, red pepper, and dill pickle relish.
• In a separate container, mix together the salad dressing, mustard, white sugar, vinegar, salt and celery seed.
• Pour the dressing mixture over the vegetables. Add the macaroni and mix until well combined.
• Cover the bowl and refrigerate for at least one hour. Serve chilled.

AMISH MACARONI SALAD

Steps:

• Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
• In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

ZESTY AMISH MACARONI SALAD

Steps:

• Mix sugar, vinegar and flour. Cook to boiling and cook and stir until thick. Cool completely.
• Add butter, mustard and mayonnaise to above mixture.
• Add to macaroni (be sure macaroni is completely cooled first!).
• Stir in chopped eggs, celery, carrots, and onions.

AMISH MACARONI SALAD

Steps:

• Cook macaroni as directed on package; Drain& cool.
• In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
• In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
• Fold the dressing gently into the macaroni salad mixture.
• Place into your serving bowl and garnish with the reserved slice egg and paprika.
• Let sit overnight for the best results.
• NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.

LOWER FAT AMISH MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside to cool.
• Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.

KINDA AMISH MACARONI SALAD

Steps:

• Combine mayonnaise, vinegar, sugar and mustard; Chill in refrigerator until needed.
• Cook macaroni as directed on package, just until tender; drain and cool.
• Combine macaroni with celery, carrots, onions and eggs.
• Pour mayonnaise mixture over all and stir to mix well.
• Refrigerate overnight in tightly sealed container.
• It may seem a bit wet at first, but after it chills overnight, it's just right.
• There's no salt in this recipe-- if you must, add 1/2 teaspoon to the mayonnaise mixture.
• We're not sodium restricted and we like it just fine without.

AMISH PICNIC MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water until cool; drain.
• Chop egg whites; toss in a bowl with the macaroni, celery, sweet onion, and shredded carrot.
• Blend egg yolks, mayonnaise, mustard, vinegar, milk, sugar, and salt in a blender until smooth; pour over the macaroni mixture and stir to coat.
• Refrigerate 4 to 5 hours before serving.