🌟 Description
This Amish macaroni salad is ultra-creamy with the perfect balance of sweet and tangy flavors, plus crunchy vegetables and tender pasta. It’s a nostalgic, homestyle side dish that pairs beautifully with grilled meats, sandwiches, and picnic spreads.
⏱ Time
Prep: 15 minutes
Chill: 1 hour
Total: 1 hour 15 minutes
🍽 Servings
8 servings
🛒 Ingredients
Salad
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2 cups dry elbow macaroni
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2 hard-boiled eggs, chopped
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½ cup celery, finely diced
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½ cup onion, finely diced
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½ cup red bell pepper, finely diced
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¼ cup sweet pickle relish
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1 tbsp pickle juice
Dressing
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1 cup mayonnaise
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⅓ cup granulated sugar
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2 tbsp yellow mustard
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2 tbsp apple cider vinegar
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½ tsp salt
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¼ tsp black pepper
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¼ tsp paprika (optional)
👩🍳 Instructions
1️⃣ Cook Pasta
Boil macaroni in salted water until al dente. Drain and rinse under cold water. Set aside.
2️⃣ Make Dressing
In a bowl, whisk mayo, sugar, mustard, vinegar, salt, pepper, and paprika until smooth.
3️⃣ Combine
In a large bowl, add macaroni, eggs, celery, onion, bell pepper, relish, and pickle juice.
4️⃣ Toss
Pour dressing over salad and toss gently until coated.
5️⃣ Chill
Cover and refrigerate at least 1 hour before serving for best flavor.
⭐ Weight Watchers (WW) Points (Estimated)
➡️ 8–9 SmartPoints per ¾-cup serving
🔽 Lightened Version (4–5 Points)
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Use light mayonnaise
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Reduce sugar to 2 tbsp
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Add extra veggies
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Use whole wheat pasta
💡 Tips
✔ Dice veggies very small for authentic Amish texture
✔ Tastes even better the next day
✔ Add diced ham or peas for variation
❓ Q & A
Q: Can I make this ahead?
Yes — best after chilling overnight.
Q: How long does it last?
3–4 days refrigerated in airtight container.
Q: Can I skip sugar?
Yes — use honey or a sugar substitute, but sweetness is traditional.