Amish Macaroni Salad
Try this Amish Macaroni Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 25 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 1 small onion chopped
- 3 stalks celery chopped
- 2 cups uncooked elbow macaroni
- 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
- 3 hard-cooked eggs chopped
- Carbohydrate 291.11906175672 g
- Cholesterol 636 mg
- Fat 21.9470933369944 g
- Fiber 14.0604167688616 g
- Protein 51.3749750039897 g
- Saturated Fat 5.75959333355975 g
- Serving Size 1 1 Recipe (852g)
- Sodium 1058.64083436921 mg
- Sugar 277.058644987858 g
- Trans Fat 4.18142333349858 g
- Calories 1565 calories
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.
