Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!


Amish Macaroni Salad

I’ve said I was a fan of before and I will say it again.  I made this macaroni salad because I had little else in the fridge to eat for lunch, so I made this recipe.  I made a few changes to the original (the original recipe called for 3/4 cups of sugar!  – that sounds way too sweet to me for the amount of salad; I also reduced the amount of celery and changed the onion to 1/4 cup sweet onion- like Walla Walla, Maui or Vidalia).  Never the less, after tweaking the recipe it is quite yummy!

I love Macaroni Salads that have eggs in them and this is one.  Next time I will add some chopped fresh dill or parsley to brighten it up a little.

Amish Macaroni Salad

adapted from

Serves 6


  • 2 cups uncooked elbow macaroni
  • 3 hard boiled eggs, chopped
  • 1/4 cup sweet onion (like Maui, Vidalia or Walla Walla_
  • 2 stalks of celery, finely chopped
  • 1 small red bell pepper, chopped (I used 3/4 cup chopped roasted bell peppers from the jar)
  • 2 Tbsp pickle relish
  • 2 cups Mayonnaise
  • 3 Tbsp prepared Dijon Mustard
  • 1/4 cup sugar
  • 2 1/4 tsp white vinegar (or champagne vinegar is really nice here)
  • 1/4 tsp salt
  • 3/4 tsp celery seed (I used Mc Cormick’s Salad Supreme seasoning)
  • 2 tsp fresh minced parsley or dill (optional)


Bring a pot of lightly salted water to a boil.  Add Macraroni and cook according to package directions.  Drain, rinse, and cool completely.

In a large bowl combine the remaining ingredients and stir them together.  Pour the dressing mix over the cooled macaroni and stir to combine.  Cover with plastic wrap and cool at least 1 hour.  Enjoy.

Printable Recipe