Amish Macaroni Salad
Description
This Amish macaroni salad is made with hard-boiled eggs, bell pepper, onion, and celery, all tossed in a creamy, slightly sweet, and tangy dressing.
Ingredients
•
2 cups uncooked elbow macaroni
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3 large hard-cooked eggs, chopped
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1 small onion, chopped
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3 stalks celery, chopped
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1 small red bell pepper, seeded and chopped
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2 tablespoons dill pickle relish
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2 cups creamy salad dressing (e.g. Miracle Whip)
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3/4 cup white sugar
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3 tablespoons prepared yellow mustard
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2 1/4 teaspoons white vinegar
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3/4 teaspoon celery seed
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1/4 teaspoon salt
Directions
1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
2
Combine eggs, onion, celery, bell pepper, and relish in a large bowl. Stir together salad dressing, sugar, mustard, vinegar, celery seed, and salt in a small bowl. Pour over eggs and vegetables. Top with cooled macaroni; stir until well combined. Cover and chill in the refrigerator for at least 1 hour before serving.