Description
A classic, creamy macaroni salad recipe popular in Amish communities.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1/2 cup granulated sugar
- 1/4 cup apple cider vinegar
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 2 hard-boiled eggs, chopped
Instructions
- Cook macaroni according to package directions until tender. Drain well and rinse with cold water to stop cooking. Set aside.
- In a large bowl, whisk together the mayonnaise, sugar, apple cider vinegar, milk, salt, and pepper until smooth. This is your dressing.
- Add the cooled macaroni, chopped celery, chopped onion, and chopped hard-boiled eggs to the dressing.
- Stir gently until all ingredients are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Stir before serving.
Notes
- For best flavor, chill the salad for a full 24 hours.
- You can add 1/4 cup of sweet pickle relish for extra tang.
- Use whole milk for a richer dressing consistency.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: No Cook (Assembly)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 18
- Sodium: 450
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 9
- Cholesterol: 60