This Amish Macaroni Salad is a beloved staple at church suppers, family reunions, and summer potlucks across the Midwest and Pennsylvania Dutch country. Unlike deli-style versions, this recipe leans into a balanced, slightly sweet-and-sour profile—creamy but not gloppy, with crisp celery, onions, and bell peppers for crunch, all bound in a smooth, mustard-kissed dressing.
It’s make-ahead friendly, feeds a crowd, and tastes even better the next day—when the flavors have had time to marry. Plus, it’s naturally vegetarian and endlessly adaptable.
Why You’ll Love This Salad
🥣 Classic Amish simplicity—no fancy ingredients
💛 Creamy without being heavy—thanks to vinegar brightness
⏱️ Ready in 20 minutes (plus chilling)
💸 Costs under $6—feeds 8–10 generously
🌾 Naturally vegetarian and crowd-pleasing
Ingredients You’ll Need
(Serves 8–10)
For the Salad:
2 lbs (about 4 cups dry) elbow macaroni or small shells
1½ cups celery, finely diced
1 cup yellow onion, finely diced (soak in cold water 10 mins to mellow, then drain)
¾ cup green bell pepper, finely diced
½ cup red bell pepper, finely diced (optional, for color)
3–4 hard-boiled eggs, chopped (optional, but traditional in some Amish communities)
For the Dressing:
2 cups mayonnaise (full-fat for best texture)
½ cup apple cider vinegar (or white vinegar)
½ cup granulated sugar (adjust to taste)
2 tbsp yellow mustard
1½ tsp celery seed (essential for authentic flavor!)
1 tsp salt
½ tsp black pepper
💡 Pro Tips:
Cool pasta completely before mixing—prevents mushy salad.
Don’t skip the celery seed—it’s the secret Amish touch!
Chill at least 4 hours—overnight is ideal.
Step-by-Step Instructions (Creamy, Crisp, Foolproof)
see next page
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