Description
A creamy, slightly sweet macaroni salad with crisp vegetables and a rich dressing – a classic Amish recipe that’s perfect for potlucks and picnics.
Ingredients
Scale
- 16 oz elbow macaroni
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 tbsp yellow mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup celery, finely diced
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, diced
- 2 hard-boiled eggs, chopped
- 1/4 cup sweet pickle relish
- 2 tbsp fresh parsley, chopped
- 1 tsp celery seed
Instructions
- Cook macaroni according to package directions until al dente. Drain and rinse with cold water.
- In a large bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, salt, and pepper until smooth.
- Add cooled macaroni to dressing and stir to coat.
- Fold in celery, red onion, bell pepper, eggs, pickle relish, parsley, and celery seed.
- Cover and refrigerate for at least 4 hours (preferably overnight) to allow flavors to blend.
- Stir well before serving, adding a splash of milk if needed to loosen dressing.
Notes
- For best flavor, make at least one day ahead.
- Add 1/2 tsp paprika for extra color.
- Substitute Greek yogurt for sour cream for a lighter version.
- For crunchier vegetables, add them just 2 hours before serving.
- Keeps refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook (after pasta)
- Cuisine: Amish
Nutrition
- Serving Size: 3/4 cup
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg