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It's the only recipe I'll use.
My favorite time of the year is officially approaching. No, not just summer, but cold salad season! Between bean-filled cowboy caviar, hearty potato salad, zesty pasta salad, and sweet fruit salads, summer "salad" could be its own food group—and in my house, it practically is.
While I'll never turn my nose up at any chilled salad on a potluck table, there's one recipe that I make on repeat for backyard barbecues: macaroni salad. A creamy, tangy, slightly sweet macaroni salad is the ultimate summer side dish—and one that's so incredibly simple to make.
Much like potato salad and pasta salad, there are dozens of ways to make a macaroni salad, but the basic ingredients are typically the same. You'll always find macaroni noodles, a creamy blend of condiments—like mayo, mustard, or relish—sugar and vinegar, and vegetables—like celery, onion, bell pepper, or carrots.
However, if you want to make the best-ever macaroni salad—one that's extra creamy and flavorful—you'll want to follow the recipe created by the Amish.
What Makes Amish Macaroni Salad So Special?
The Pennsylvania Dutch have some unique recipes, like molasses shoofly pie and cinnamon "friendship" bread, but most of them have withstood the test of time—some are even more than a hundred years old. So, it seems the Amish community knows what it's doing in the kitchen—and as someone who grew up in Pittsburgh, Pennsylvania, these Pennsylvania Dutch recipes and traditions have shaped a lot of my family's favorites.
We make pork and sauerkraut every year for good luck on New Year's Day, and no Easter or potluck is complete without beet-pickled eggs. But my all-time favorite Amish recipe is the macaroni salad.
The difference between Amish macaroni salad and the popular American picnic version is that the Pennsylvania Dutch recipe calls for hard-boiled eggs. The eggs (yolks and all) are chopped up and added to the vegetable mixture with the noodles and dressing.
The hard-boiled eggs add protein, yes, but the hard-cooked yolks become the star as they mash into the dressing for an even creamier consistency.
Additionally, our Amish Macaroni Salad recipe, with nearly 1,000 5-star reviews, calls for Miracle Whip instead of traditional mayo in the dressing. Using the jarred creamy salad dressing adds sweetness and tang even before you mix it with sugar, yellow mustard, and white vinegar.
How To Make Amish Macaroni Salad
Just like any macaroni salad, Amish mac salad starts with cooked and cooled elbow macaroni noodles. While the noodles are cooling, you'll combine chopped hard-boiled eggs, chopped onion, chopped celery, chopped bell pepper, and dill pickle relish in a large bowl.
To a separate bowl, you'll add Miracle Whip, sugar, yellow mustard, vinegar, celery seed, and salt, and stir to make the dressing.
Add the dressing to the eggs and vegetables, and top with cooled macaroni. Stir to combine, cover, and chill in the refrigerator for at least an hour. However, Amish macaroni salad gets better if you let it sit overnight and marinate in the flavors before serving.
Read the original article on Allrecipes
