Amish Macaroni Salad with Cooked Dressing
This Amish macaroni salad is made with cooked macaroni, chopped veggies, hard-boiled eggs, and a creamy, sweet and tangy dressing. A perfect side dish for your next summer barbecue.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Refrigerate 3 hours hrs
Total Time 3 hours hrs 30 minutes mins
Course Salad, Side Dish
Cuisine American, Amish
Servings 9 servings
Calories 353 kcal
Macaroni Salad Dressing:
- 1 egg, beaten
- 3/4 - 1 c. sugar
- 1/4 c. white vinegar
- 1/4 tsp. salt
- 1 Tbsp. cornstarch
- 3/4 c. water
- 1/2 c. Miracle Whip or Mayo
- 1 Tbsp. prepared mustard
- 1/2 tsp. paprika
- 1/4 - 1/2 tsp. celery seed
Macaroni Salad:
- 2 c. uncooked macaroni (boiled in 8 c. water with 1 tsp. salt)
- 3 stems celery, chopped
- 3 hard-boiled eggs, diced
- 1/4 c. green onions (3 stems, chopped) or sweet onions, chopped
- 2 Tbsp. dill relish or chopped dill pickles
- 1 small shredded carrot (optional)
- 1/4 c. sweet red pepper, chopped (optional)
Dressing:
Add the egg to a saucepan and whisk. Add sugar, vinegar, salt, and cornstarch, and whisk until smooth. Add the water and mix.
1 egg, beaten, 3/4 - 1 c. sugar, 1/4 c. white vinegar, 1/4 tsp. salt, 1 Tbsp. cornstarch, 3/4 c. water
Bring to a full rolling boil over medium heat, stirring occasionally.
Remove from the heat and set it aside to cool.
Once the cooked mixture has chilled, add the remaining ingredients and mix until smooth.
1/2 c. Miracle Whip or Mayo, 1 Tbsp. prepared mustard, 1/2 tsp. paprika, 1/4 - 1/2 tsp. celery seed
Macaroni:
Fill a large pot with 8 cups of water and 1 tsp. salt. Bring to a rolling boil. Add the macaroni and cook for about 10 minutes, or according to package instructions.
2 c. uncooked macaroni (boiled in 8 c. water with 1 tsp. salt)
Pour the cooked macaroni into a large strainer and rinse with cold water. Set aside to cool and drain.
To Make the Macaroni Salad:
Wash and chop the vegetables and hard-boiled eggs. Add them to a large bowl.
3 stems celery, chopped, 3 hard-boiled eggs, diced, 1/4 c. green onions (3 stems, chopped) or sweet onions, chopped, 2 Tbsp. dill relish or chopped dill pickles, 1 small shredded carrot (optional), 1/4 c. sweet red pepper, chopped (optional)
Add the cooled macaroni and pour the dressing over the top. Mix to combine.
Chill for at least 3 hours or overnight. I recommend chilling the macaroni salad overnight, as it gives more time for the flavors to incorporate.
Keep refrigerated in an airtight container for up to a week.
If you are in a hurry to get the dressing cooled, set the pan in a bowl of ice water and it will chill very quickly.
This macaroni salad is customizable. You can add, omit, or adjust ingredients to your liking.
*Nutrition facts are estimates.
Serving: 1servingCalories: 353kcalCarbohydrates: 71gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 74mgSodium: 249mgPotassium: 210mgFiber: 3gSugar: 30gVitamin A: 1331IUVitamin C: 10mgCalcium: 35mgIron: 1mg
Keyword Amish macaroni salad with cooked dressing, PA Dutch Macaroni Salad, Recipe for Amish Macaroni Salad