Best 4 Sweet Amish Macaroni Salad Done My Way Recipes

Sweet Amish macaroni salad is a unique and flavorful side dish that is perfect for any occasion. With its combination of sweet, tangy, and creamy flavors, this salad is sure to please everyone at your table. The recipe is a family favorite that can be easily customized to your liking.

Here are our top 4 tried and tested recipes!

SWEET AMISH MACARONI SALAD (DONE MY WAY)

Sweet Amish Macaroni Salad (Done My Way) image

I went on a search for a good sweet(ish) Macaroni salad. I realize I am not capable of leaving a recipe alone so this is my version. I also do not love eggs but the fam does so they say that the eggs must be added!

Provided by startnover

Categories Potluck

Time 15m

Yield 12-15 serving(s)

Number Of Ingredients 13

Ingredients

1 lb salad macaroni
4 hard-boiled eggs (chopped)
1 small onion, finely diced
3 celery ribs, diced small
1 small sweet pepper, seeded and diced small (red or orange)
2 cups light mayonnaise (do not use Miracle Whip)
1/2 cup sugar
1/8 cup yellow mustard
2 tablespoons dill pickle relish (mine had tabasco in it for a kick)
1 tablespoon white vinegar or 1 tablespoon apple cider vinegar
3/4 teaspoon celery seed
1/4 teaspoon salt
paprika (to garnish)

Steps:

Cook the macaroni according to directions, drain well.
While pasta is cooking mix up all the dressing ingredients till well blended and set aside.
Chop up all the veggies.
When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don't like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing.
Refrigerate for at least one hour, the longer you let it set the better the flavor. Overnight is not to long! Servings are approximately Does not include cook time or the chill time.

AMISH MACARONI SALAD

Amish Macaroni Salad image

A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for recipe. Enjoy!

Provided by CONNIE0751

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups uncooked elbow macaroni
3 large eggs 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)
3 tablespoons prepared yellow mustard
¾ cup white sugar
2 ¼ teaspoons white vinegar
¼ teaspoon salt
¾ teaspoon celery seed

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.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 66 g, Cholesterol 132.7 mg, Fat 25.3 g, Fiber 2.6 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 944.1 mg, Sugar 37.9 g

KINDA AMISH MACARONI SALAD

Kinda Amish Macaroni Salad image

Why only "kinda" Amish? Good question - shows you're paying attention. While the recipe from which this was adapted proudly proclaimed to be Amish Macaroni Salad, I found it to be much too sweet and not eggy enough for our tastes. After playing a bit with proportions and trying different types of vinegar and mustard, this is what resulted -- and although it's only Kinda Amish, it is, indeed, Very Deelish. You may save one hard cooked egg and slice it to arrange on the top, then sprinkle with paprika. Or you can just put all of the eggs in the salad and mix in some paprika too, and garnish with a few little tufts of fresh parsley. Or, for the presentationally-impaired like myself, just use all the eggs right in the salad, and forget the paprika and parsley. Parsley's always a little bit suspicious in my book anyway - once I got some parsley from a salad bar and it was plastic. Yeah, it was part of the decoration, but you know, they could warn people. "Attention Restaurant Patrons: Salad Bar Decorations Are Non-Edible. Everything Else Is Okay To Eat. No, Really. We Mean It." Oh, by the way, you'll want to prepare this a day ahead, and chill overnight in a padlocked refrigerator. Otherwise, it'll vanish long before you planned to serve it.

Provided by ThatBobbieGirl

Categories < 60 Mins

Time 40m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

2 cups mayonnaise
1/4 cup distilled white vinegar
1/2 cup sugar
2 tablespoons prepared yellow mustard (no other kind will taste right!)
1 lb elbow macaroni
1/2 cup celery, chopped fine
1/2 cup carrot, chopped fine
1/4 cup onion, chopped fine
8 -10 hardboiled egg, diced (big chunks are okay by me, but chop them small if you like)
paprika or parsley (optional)

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.

LOWER FAT AMISH MACARONI SALAD

Lower Fat Amish Macaroni Salad image

Peas and eggs make this really tasty.

Provided by Anonymous

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 2h55m

Yield 12

Number Of Ingredients 10

Ingredients

1 (12 ounce) package elbow macaroni
4 hard-cooked eggs, chopped
3 stalks celery, minced
1 (6 ounce) package frozen peas, thawed
2 cups low fat mayonnaise (such as Hellmann's® Low Fat)
3 tablespoons prepared yellow mustard
¼ cup white sugar
2 teaspoons white vinegar
¾ teaspoon celery seed
½ teaspoon salt

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.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 38.4 g, Cholesterol 70.7 mg, Fat 5.1 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 0.6 g, Sodium 560.4 mg, Sugar 14.1 g

Tips:

Use high-quality ingredients for the best flavor. Fresh vegetables, quality mayonnaise, and flavorful cheese will make all the difference.
Cook the macaroni al dente according to the package instructions. This will help it hold its shape and prevent it from becoming mushy in the salad.
Allow the macaroni to cool completely before adding it to the salad. This will help prevent the salad from becoming watery.
Add the ingredients to the salad in order, starting with the mayonnaise and ending with the salt and pepper. This will help ensure that the flavors are evenly distributed throughout the salad.
Garnish the salad with fresh parsley or chives for a pop of color and flavor.

Conclusion:

This sweet and tangy macaroni salad is sure to be a hit at your next potluck or picnic. With its unique combination of sweet and savory flavors, it's a dish that everyone will enjoy. So next time you're looking for a delicious and easy side dish, give this recipe a try. You won't be disappointed!