Amish macaroni salad


Side dish tonight, September 16, 2016
Dinner tonight, February 16, 2014
A really good side dish to all kinds of meats
4 Servings

  • 2 cups uncooked elbow macaroni
  • 3 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • 3 stalks celery, 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
  • ¾ cup white sugar
  • 2 ¼ teaspoons white vinegar
  • ¼ teaspoon salt
  • ¾ teaspoon celery seed

1) 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.

2) 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.

NOTE: I think it was to sweet for my taste.. so I would definitely leave out the sugar, so next time I will definitely add a pinch of salt and freshly ground black pepper instead.

Nutritional notes:
Amount Per Serving  Calories: 532 | Total Fat: 25.3g | Cholesterol: 133mg

Happy Planner Recipe Download

Conversion calculator
blog comments powered by Disqus