This sweet and tangy, super creamy macaroni salad is sure to be a hit at your next get-together, people will be going back for seconds and thirds! Be prepared to hand out copies of the recipe, family and friends will be asking for it. Hellman’s and Duke’s mayonnaise fans may be asking…MIRACLE WHIP?! Yes…that’s right, Miracle Whip. This salad is on the sweet and tangy side, all of the ingredients come together beautifully. Absolutely the BEST macaroni salad! The mayo mixture in this Sweet Amish Macaroni Salad Recipe is what makes it so delightful — that bit of sweetness! Macaroni salad comes in many forms. There’s limp, macaronis swimming around in a runny sauce. There’s firm macaroni cooked well and mated with crunchy veggies. Some versions are savory, while others are more sweet. A popular Amish macaroni salad version tends toward the more sweet. I like this version, which has the crunch of some chopped veggies but also some sugar to take their edge off. Yum. This recipe was given to me by an Amish woman in Tennessee and is similar to this batch pictured that I picked up yesterday at an Amish bulk food store.
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
1 tablespoon white vinegar or 1 tablespoon apple cider vinegar
3/4 teaspoon celery seed
1/4 teaspoon salt
paprika (to garnish).
How to make it
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.