Description
A creamy, tangy macaroni salad with elbow pasta, hard-boiled eggs, relish, and a zesty dressing rooted in Amish tradition. Perfect for gatherings and family meals.
Ingredients
Elbow macaroni, 8 oz (225g)
Mayonnaise, ½ cup (120g)
Hard-boiled eggs, 3 large (chopped)
Celery, 1 stalk (diced)
Yellow onion, ½ small (finely chopped)
Sweet pickle relish, ¼ cup (50g)
Granulated sugar, 1 tbsp
Yellow mustard, 1 tsp
Salt, to taste
Black pepper, to taste
Instructions
Boil elbow macaroni in salted water until al dente. Drain and let cool.
In a bowl, whisk together mayonnaise, mustard, sugar, relish, salt, and pepper to form the dressing.
Add cooled macaroni, chopped eggs, celery, and onion to the dressing. Toss thoroughly to coat.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For a vegan option, omit eggs and use vegan mayonnaise.
Substitute relish with finely chopped pickles or gherkins.
Adjust sugar to taste or skip entirely for a low-sugar version.
Store in an airtight container in the fridge for up to 3 days.
Use fresh, high-quality mayonnaise for a richer flavor.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg