Amish Macaroni Salad
"A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for recipe. Enjoy!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains eggs
dairy free
pescatarian
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 1 small onion chopped
- 3 stalks celery chopped
- 2 cups uncooked elbow macaroni
- 3 hard-cooked eggs chopped
- 1 small red bell pepper seeded and chopped
- 2 tablespoons dill pickle relish
- 2 cups creamy salad dressing (e.g. miracle whip)
- 3 tablespoons prepared yellow mustard
- 2 1/4 teaspoons white vinegar
- 3/4 teaspoon celery seed
- Carbohydrate 48.40924362612 g
- Cholesterol 93.06 mg
- Fat 3.19214888949906 g
- Fiber 2.34340279481027 g
- Protein 8.18509583399828 g
- Saturated Fat 0.824962222259959 g
- Serving Size 1 1 serving (139g)
- Sodium 176.240139061534 mg
- Sugar 46.0658408313097 g
- Trans Fat 0.60064388891643 g
- Calories 254 calories
Directions Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
