1. Cook & Cool the Pasta
Boil macaroni in salted water until just al dente (1 minute less than package directs).
Drain, rinse under cold water to stop cooking, then spread on a tray to cool completely (or chill 15 mins in fridge).
2. Make the Dressing
In a large bowl, whisk mayo, vinegar, sugar, mustard, celery seed, salt, and pepper until smooth.
Taste and adjust: want more tang? Add vinegar. More sweetness? A pinch more sugar.
3. Combine & Chill
Add cooled pasta, celery, onion, peppers, and eggs (if using) to the dressing.
Gently fold until evenly coated.
Cover and refrigerate at least 4 hours, preferably overnight.
4. Serve Cold
Stir before serving. Garnish with extra paprika or chopped parsley if desired.
Make-Ahead & Storage Tips
Best made 1 day ahead—flavors deepen beautifully.
Keeps in fridge up to 5 days (store in airtight container).
Do not freeze—mayo breaks when thawed.
Frequently Asked Questions
Q: Can I make it lighter?
A: Substitute half the mayo with Greek yogurt—but expect a tangier, less creamy result.
Q: No celery seed?
A: It’s not quite the same, but you can use ¼ tsp celery salt (reduce added salt) or skip it—just know it’s a signature note.
Q: Gluten-free?
A: Yes! Use GF elbow macaroni (like Barilla or Banza).
Q: Can I add pickles or relish?
A: Some Amish families do! Stir in ½ cup sweet pickle relish for extra sweetness and crunch.
❤️ The Heart of the Recipe
Amish Macaroni Salad isn’t flashy—but it doesn’t need to be. It’s the kind of dish that travels in a big lidded bowl to every gathering, served alongside fried chicken, pulled pork, or baked beans. It’s humble, generous, and made with care.
So boil that pasta, dice those veggies, and mix with confidence. Because the best potluck dishes aren’t complicated—they’re creamy, crunchy, and shared with love.
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