When I first moved to Manayunk, I remember seeing “Amish Macaroni Salad” in the deli cases and, while I wasn’t sure WHAT it was, I took a chance and I haven’t looked back since. Every week, the deli crew knows that in addition to getting the Sous Pug his deli turkey, I probably will order some of the Amish Macaroni Salad to go with a rotisserie chicken or sandwiches. Kinda predictable, huh?
Over the weekend, to go with the Bourbon Molasses Mustard Baked Chicken, I decided to finally make my own version of the Pennsylvania classic and, can you keep a secret, it’s so much better than the deli standard. I don’t know if it was the dressing, the veggies or what, but I can see this being a staple recipe that will be made throughout the spring and summer. I found a number of Amish Macaroni Salad recipes on the internet but decided to play with one from All Recipes and add my own stiletto spin to it. One thing I changed was using my new favorite Honey Apple Cider Vinegar in place of the white vinegar – such a great flavor (and if you haven’t gotten it from Crate & Barrel – what are you waiting for?). I went with a tried and true for the relish – Wickles (I blame Susan from Sticky Gooey Creamy Chewy for recommending them for her Wicked Spicy Tarter Sauce eons ago). Also, with pasta and potato salads, I find that if you use all of the dressing the recipe calls for – it’s one big mayo mess. I tend to add dressing as I go until I get the consistency that I want.
So, when you are looking for something that will take that cookout to the next level, try this recipe and let them think you are a culinary goddess.
- 2 cups uncooked elbow macaroni
- 3 hard-boiled eggs, chopped
- 1/2 red onion, chopped
- 4 stalks of celery, chopped
- 1 red bell pepper, seeded and chopped
- 2 cups of light mayonnaise
- 3 tablespoons of dijon mustard
- 2 tablespoons of dill pickle relish (I swear by Wickles)
- 1/2 cup of sugar
- 1 3/4 teaspoons of apple cider vinegar
- 1/4 teaspoon of salt
- 3/4 teaspoon of celery seed
- Bring a large pot of water to a boil. Salt the water and add the macaroni, cooking until the pasta is al dente - about 8 minutes. Drain the pasta, run under cold water for a minute and then set aside.
- To make the dressing, in a medium bowl, stir together the mayonnaise, dijon mustard, dill pickle relish, sugar, apple cider vinegar, salt and celery seed until well blended.
- In a large bowl, add the celery, diced red bell pepper, onion and eggs.
- Add the pasta and mix well.
- To the pasta and vegetable mixture, add half of the dressing mixture. Mix well. If your pasta salad needs more dressing, add the remaining dressing mixture in gradually until it reaches the desired consistency.
- Cover and chill the pasta salad for at least an hour before serving.
Adapted from AllRecipes.com
Gather the Ingredients
Is it wrong that I wished I chopped more bell pepper (for quality control purposes of course – so good!)
Time to Mix The Dressing
My “Not So Amish” Macaroni Salad
Share the love
Get free updates