Homestyle Amish Macaroni Salad

This Amish Macaroni Salad is a classic summer favorite, known for its creamy texture and perfect balance of sweet and tangy flavors. A staple at family gatherings and reminiscent of Amish deli counters, its signature taste comes from the combination of Miracle Whip and a hint of celery seed. The result is a nostalgic, crowd-pleasing salad that’s simple to make but impossible to forget.

Amish Macaroni Salad

Ingredients

For the Base

Ingredient	Quantity
Uncooked elbow macaroni	2½ cups
Hard-boiled eggs, chopped	3
Sweet onion, diced	¼ cup
Celery, diced	3 stalks
Red bell pepper, seeded and diced	1 large

For the Dressing

Ingredient	Quantity
Miracle Whip	2 cups
Dill pickle relish	2 tbsp
Yellow mustard	3 tbsp
Granulated sugar	⅓ cup
White vinegar	2 tsp
Celery seed	¾ tsp
Salt	¼ tsp
Black pepper	¼ tsp

How to Make Amish Macaroni Salad

Step 1: Cook the Macaroni
Bring a pot of lightly salted water to a boil. Add the macaroni and cook for 8–10 minutes until tender. Drain and rinse under cold water to stop the cooking and remove extra starch. Set aside to cool completely.

Step 2: Make the Dressing
In a medium bowl, whisk together the Miracle Whip, dill pickle relish, yellow mustard, sugar, vinegar, celery seed, salt, and black pepper. Whisk until smooth and the sugar is fully dissolved.

Step 3: Combine the Salad
In a large bowl, toss the cooled macaroni with the dressing. Gently fold in the chopped eggs, onion, celery, and red bell pepper, being careful to keep the eggs intact.

Step 4: Chill and Develop Flavor
Cover the salad and refrigerate for at least 3 hours. This resting time allows the macaroni to soak up the flavors and the dressing to thicken into its signature creamy consistency.

Notes on Substitutions
Miracle Whip vs. Mayonnaise: Miracle Whip gives the salad its distinctive tang. If you substitute with mayonnaise, the flavor will be milder and richer. To mimic the traditional taste using mayo, add a splash of vinegar or a touch more sugar.