Amish macaroni salad is not meant to be light or modern. It is rich, filling, sweet-leaning, and comforting. It is served at church suppers, weddings, funerals, barn raisings, Sunday dinners, and family reunions. The recipe relies on simple pantry ingredients, careful preparation, and time. Rushing this salad ruins it.
This is not a “throw together” dish—it is a slow, patient recipe.
TOTAL TIME
- Preparation: 40–45 minutes
- Chilling: 4–12 hours (overnight is best)
- Serves: 8–12 people (or more as a side)
INGREDIENTS (FULL LIST)
Macaroni
- 1 pound (16 ounces) elbow macaroni
- 1 tablespoon salt (for cooking water)
Vegetables & Mix-Ins
(All vegetables should be very finely chopped)
- 1½ cups celery (small dice)
- 1 cup sweet onion (yellow or Vidalia)
- 1 cup red bell pepper
- ¾ cup finely grated carrot
- ½ cup finely chopped sweet pickles or sweet pickle relish
- 2 tablespoons pickle juice
- 4 large eggs, hard-boiled and finely chopped
Amish Cream Dressing
(This dressing defines the salad)
- 2 cups full-fat mayonnaise
- ¾ cup granulated sugar
- ¼ cup yellow mustard
- ⅓ cup apple cider vinegar
- ¼ cup whole milk or evaporated milk
- 2 tablespoons melted butter (very traditional)
- 1 teaspoon salt (add more later if needed)
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon celery seed
- ¼ teaspoon turmeric (optional, mostly for color)
- ¼ teaspoon garlic powder
STEP-BY-STEP PREPARATION
STEP 1: COOK THE MACARONI CORRECTLY
This step matters more than most people realize.
- Fill a large pot with water and bring it to a rolling boil.
- Add 1 tablespoon salt to the water.
- Add the macaroni and stir immediately.
- Cook until just tender, usually 7–8 minutes.
- The pasta should be soft but not mushy.
Important Amish rule:
Overcooked macaroni absorbs too much dressing and turns the salad pasty.
- Drain immediately.
- Rinse with cold water to stop cooking.
- Let drain in a colander for at least 10 minutes.
The macaroni must be cool and dry before mixing.
STEP 2: PREPARE THE DRESSING SLOWLY
- In a very large mixing bowl, add:
- Mayonnaise
- Sugar
- Mustard
- Vinegar
- Milk
- Melted butter
- Whisk until smooth and glossy.
- Add all seasonings.
- Whisk again until fully blended.
Taste Test:
The dressing should taste:
- Sweet first
- Tangy second
- Slightly salty
- Smooth and rich
It should taste a little too sweet right now.
After chilling, the sweetness mellows.
STEP 3: PREPARE ALL ADD-INS
Amish cooking emphasizes uniform texture.
- Chop celery very small
- Dice onion finely (large onion chunks are avoided)
- Finely chop bell pepper
- Grate carrot very finely
- Chop eggs until small and even
- Drain pickles well
This ensures every bite tastes balanced.
STEP 4: COMBINE EVERYTHING CAREFULLY
- Add drained macaroni to the bowl of dressing.
- Gently fold until coated.
- Add vegetables and eggs.
- Add pickle juice.
- Stir slowly, scraping the bottom of the bowl.
Do not overmix—gentle folding keeps the pasta intact.
STEP 5: RESTING & CHILLING (MOST IMPORTANT STEP)
- Cover tightly.
- Refrigerate for at least 4 hours.
- Overnight is ideal.
During this time:
- Pasta absorbs flavor
- Dressing thickens
- Sweetness and tang balance out
After 2 hours, stir once gently.
STEP 6: FINAL ADJUSTMENT BEFORE SERVING
After chilling, the salad will look thicker.
Adjust as needed:
- Add milk if too thick
- Add mayonnaise if dry
- Add salt if bland
- Add sugar if not sweet enough
Amish cooks always taste again before serving.
HOW IT IS SERVED
- Always served cold
- Often alongside:
- Fried chicken
- Ham
- Meatloaf
- Roast beef
- Garnished lightly with paprika (optional)
TRADITIONAL AMISH WISDOM
- Sweetness is intentional
- Full-fat ingredients matter
- Time is essential
- Simple ingredients, careful technique
- This salad is better the next day
COMMON AMISH VARIATIONS
- Add diced ham for a full meal salad
- Replace half mayo with Miracle Whip
- Add more sugar for church potluck style
- Use evaporated milk instead of fresh milk
- Some add a spoon of cornstarch slurry cooked into the dressing (very old style)