Description
This Amish Macaroni Salad is a classic, creamy, tangy side dish featuring tender elbow macaroni tossed with a flavorful dressing made from mayonnaise, sugar, bread and butter pickle brine, apple cider vinegar, and mustard. Chopped vegetables, pickles, and hard boiled eggs add crunch and depth, making it a refreshing and satisfying salad perfect for potlucks, picnics, or family gatherings.
Ingredients
Pasta
- 1 pound elbow macaroni, cooked al dente, according to package directions
Dressing
- 2 1/2 cups mayonnaise
- 2 tablespoons granulated sugar
- 1/2 cup liquid brine from the jar of bread and butter style pickles
- 1/4 cup apple cider vinegar
- 1 teaspoon celery salt
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 2 tablespoons yellow mustard
Mix-ins
- 1 cup chopped bread and butter pickles
- 3 ribs of celery, thinly sliced (about 1 cup)
- 1 cup diced onion
- 1 large raw carrot, peeled and grated
- 2 – 3 hard boiled eggs, chopped
- 1/2 cup finely diced red bell pepper (optional)
Instructions
- Cook and Cool Macaroni: Cook the elbow macaroni according to the package directions until al dente. Drain and rinse thoroughly with cold water to stop the cooking process and cool the pasta. Drain well.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, granulated sugar, bread and butter pickle brine, apple cider vinegar, celery salt, and yellow mustard until smooth and fully combined. Taste the dressing and season with kosher salt and freshly ground black pepper to your preference. The dressing should be thin and pourable; if too thick, adjust by adding a tablespoon or so more apple cider vinegar.
- Combine Salad Ingredients: Add the cooked macaroni, chopped pickles, thinly sliced celery, diced onion, grated carrot, chopped hard boiled eggs, and optional diced red bell pepper to the dressing. Stir gently to evenly coat all ingredients with the tangy dressing.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for 2 to 3 hours to allow the flavors to meld and the salad to chill. Before serving, stir the salad gently to recombine any dressing that may have settled.
Notes
- For best flavor, allow the salad to rest in the refrigerator for at least 2 hours before serving.
- You can adjust the dressing thickness by varying the amount of apple cider vinegar to your liking.
- Hard boiled eggs add protein and richness but can be omitted for a vegetarian version.
- Store leftovers covered in the refrigerator for up to 3 days.
- Make sure to rinse the cooked macaroni thoroughly with cold water to prevent the salad from becoming mushy.
