Amish Macaroni Salad (Sweet, Tangy and Potluck-Ready)

Amish macaroni salad is the sweet, tangy, yellow pasta salad that shows up at nearly every cookout, and it’s often the bowl people ask for by name. A full pound of elbow macaroni goes in with a creamy dressing built on mayonnaise, sugar, yellow mustard and white vinegar, plus plenty of crunch from celery, red bell pepper and onion.

Save this recipe for later:

It’s here because one small step with the dressing makes a big difference, and we’ll walk you through it below. The only heat involved is a pot for the macaroni and whatever you use for hard boiled eggs, which makes it an easy summer pick when nobody wants the oven on.

Bring it to a picnic, a potluck or a backyard dinner where the grill handles the main course. It holds up well, it’s made ahead, and it feeds a crowd.

What goes into Amish macaroni salad

Everything here comes straight from the recipe card, so you can shop from this list.

• 1 lb elbow macaroni
• 4 hard boiled eggs, chopped, plus 1 sliced: four go into the salad, one goes on top.
• 1 1/2 cups mayonnaise
• 1/2 cup sugar
• 2 tbsp yellow mustard: gives the salad its color and the tang that balances the sugar.
• 2 tbsp white vinegar: brightens the dressing so the sweetness doesn’t go heavy.
• 1/2 tsp celery seed: only a small amount, and it’s the flavor people can’t quite place.
• 1/2 tsp salt
• 3 celery stalks, diced
• 1 red bell pepper, diced
• 1/4 cup sweet pickle relish: more sweetness plus little bursts of pickle.
• 1/4 cup onion, diced
• Paprika, for dusting

The celery, red bell pepper and onion are the crunch. Dice them small so every forkful gets some, and so no one bites into a big raw chunk of onion.

Getting the dressing smooth

Whisk the dressing until the sugar fully dissolves before anything else touches it. Undissolved sugar turns gritty and tastes flat, the same problem you get with a rushed glaze or icing. In a cold mayo dressing it never melts on its own, so it has to be whisked in first.

The mayonnaise, sugar, yellow mustard, white vinegar, celery seed and salt go into one bowl. Keep whisking until you rub a little between your fingers and feel no grains. That smooth, sweet-sharp dressing is what makes it taste Amish. Ordinary deli macaroni salad skips the sugar step.

How to make Amish macaroni salad

Plan on about 25 minutes of hands-on work, then the fridge takes over. Have your eggs boiled and cooled before you start, so they chop cleanly and don’t warm the salad.

• Cook the pasta. Cook the elbow macaroni until tender, then rinse it under cold water and drain well. Rinsing stops the cooking and washes off surface starch so the pasta doesn’t clump or turn gummy in the dressing.
• Make the dressing. Whisk the mayonnaise, sugar, mustard, vinegar, celery seed and salt until the sugar dissolves. Do the finger test from above before you move on.
• Add the mix-ins. In a large bowl, add the macaroni, chopped eggs, celery, bell pepper, relish and onion.
• Fold and chill. Fold in the dressing until everything is coated, then chill at least 2 hours. Use a wide spatula and lift from the bottom so the eggs stay in pieces.
• Finish. Top with the sliced egg and a dusting of paprika just before serving.

The usual complaint with macaroni salad is a dry bowl the next day, when the pasta has soaked up the dressing. Draining the macaroni well helps, and so does the long chill, which lets the flavors settle in. If yours looks a little tight after a night, give it a gentle stir before the egg and paprika go on.

Another one worth making: Amish Baked Custard .

Tips and small changes

Drain longer than you think

Water clinging to the elbows thins the dressing and dulls the flavor. After the cold rinse, give the colander a few hard shakes and let it sit for a couple of minutes. The dressing will cling better and the salad stays creamy instead of loose.

Can you cut the sugar?

You can, but go easy. The sweetness is the signature of this salad, and the vinegar and mustard are balanced against it. If you like it sharper, hold back a spoonful of the sugar, taste the dressing once it’s smooth, and add the rest only if it needs it.

Save the pretty part for last

The sliced egg and paprika look best when they go on right before the bowl hits the table. Added early, the paprika soaks into the dressing and the egg slices dry at the edges.

What to serve it with

Amish macaroni salad belongs next to anything off the grill. On our table it shows up with:

• Grilled chicken thighs or burgers
• Pulled pork or smoked brisket
• Hot dogs and bratwurst at a backyard party
• Fried chicken for a potluck spread

Set out a green salad or grilled vegetables too, so everyone can fill a plate. For a full Amish-style supper, serve this salad next to our Amish beef casserole , and add our creamy dill cucumber salad if you want something fresh on the side.

Make it the day before, keep it cold

Make ahead: this is the rare dish that’s better the next day. The recipe tip says to make it the day before, because the sweet tangy dressing tastes best after a night.

Storing: keep it covered in the fridge. Add the sliced egg and paprika when you serve, so the top stays neat.

Reheating: there’s nothing to reheat. This salad is served cold, straight from the fridge. Leftovers just need a gentle stir.

Freezing: don’t. Mayonnaise separates when frozen and thawed, and the celery and pepper go limp and watery.

Serving outdoors: at a potluck, keep the bowl chilled and out of direct sun, since it’s a mayo and egg salad.

What lands on each plate

Split eight ways, each serving gets about 2 oz of dry elbow macaroni, 1 tablespoon of sugar and 3 tablespoons of mayonnaise. That’s handy to know when you’re scaling the bowl up for a bigger crowd.

More potluck pasta salads: for a heartier bowl, try our chicken macaroni salad , which uses the same sweet-tangy dressing idea. The tuna pasta salad is the lunchbox version with peas, and the deviled egg pasta salad brings the picnic-egg flavor into one bowl.

Common questions

How long does it need to chill?

At least 2 hours, and overnight is better. The dressing mellows and soaks into the pasta as it sits.

Why is my dressing gritty?

The sugar didn’t fully dissolve. Whisk the dressing on its own, before adding the pasta, until you can’t feel any grains.

What makes it Amish style?

The sweet, tangy, yellow dressing. Sugar, yellow mustard and vinegar give it that color and flavor, and the celery seed and sweet relish round it out.

Can I make it the morning of the party?

Yes, as long as it gets at least 2 hours in the fridge. The night before still gives the best flavor.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us