Go Back
–+ servings
dish of Amish macaroni salad

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Refrigerate 3 hours
Total Time 3 hours 30 minutes
Course Salad, Side Dish
Cuisine American, Amish
Servings 9 servings
Calories 353 kcal

Ingredients
  

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)

Instructions
 

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.

Notes

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.

Nutrition

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
Tried this recipe?Let us know how it was!