A creamy, sweet-and-tangy Amish-style macaroni salad with crisp vegetables and classic flavor.
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Calories: 320kcal
Equipment
- large pot
- mixing bowls
- colander
Ingredients
- 2 cups elbow macaroni, uncooked
- 3 hard-boiled large eggs, chopped
- 3 stalks celery, chopped
- 1 onion, finely chopped
- 1 small red bell pepper, chopped
- 2 tablespoons sweet pickle relish
- 2 cups Miracle Whip
- 3 tablespoons yellow mustard
- 0.75 cup granulated sugar
- 2.25 teaspoons white vinegar
- 0.5 teaspoon celery seed
- salt and black pepper, to taste
Instructions
- Cook elbow macaroni according to package directions until just tender. Drain, rinse under cold water, and cool completely.
- In a large bowl, combine chopped eggs, celery, onion, red bell pepper, and sweet pickle relish.
- In a separate bowl, whisk Miracle Whip, mustard, sugar, vinegar, and celery seed until smooth. Season with salt and pepper.
- Pour dressing over the vegetable mixture and stir gently to coat evenly.
- Fold in cooled macaroni until well combined.
- Cover and refrigerate for at least 1 hour before serving.
Notes
Chill for best flavor. Stir before serving and adjust seasoning if needed.
Nutrition
Calories: 320kcal | Carbohydrates: 32g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 420mg | Potassium: 180mg | Fiber: 2g | Sugar: 14g | Vitamin A: 8IU | Vitamin C: 20mg | Calcium: 4mg | Iron: 6mg