Creamy, sweet, and comfortingly simple — Sweet Amish Macaroni Salad is one of those classic potluck winners that everyone sneaks a second helping of. With tender elbow macaroni, crunchy vegetables, and a whipped-together sweet dressing, this salad is juicy, flavorful, and endlessly satisfying. Fun fact: many families in the Midwest have their own version of this recipe, passed down at summer picnics and holiday gatherings.
This recipe is special because it’s unbelievably easy to make, requires just a handful of affordable ingredients, and appeals to kids and adults alike. Ready in under 90 minutes including chilling time, it’s a breeze to prepare on weeknights or for parties. If you enjoy rich, creamy salads, try pairing it with a fresh take on Amish Broccoli Salad from the blog for a colorful spread. Get your pot of pasta boiling — you’re about to make something everyone will ask for again.
What is Sweet Amish Macaroni Salad?
What makes this salad “Amish” and “sweet”? Is it the sweet pickle relish, the comforting mayonnaise base, or the friendly neighborhood history? Who knows — but it sure brings a smile. Maybe an old recipe card labeled it “Amish” because it’s simple, humble, and absolutely irresistible — like a kitchen hug. After all, “the way to a man’s heart is through his stomach.” Who can argue with a dish that wins hearts (and lunchboxes) so easily?
Think of this salad as a sweet-savory macaroni hug: crunchy celery, bright red pepper, and a creamy, tangy dressing that balances sugar and vinegar perfectly. Give it a try and see why it’s a picnic staple — you might start calling it your family’s secret too.
Why You’ll Love This
- Creamy comfort with a bright crunch: This salad’s creamy Miracle Whip dressing paired with diced veggies gives you smooth, tangy, and slightly sweet bites, with a satisfying crunch from celery and red pepper.
- Budget-friendly and easy to scale: Pantry staples like elbow macaroni and eggs make this an economical dish for feeding a crowd. Stretch it for potlucks or halve it for a weeknight side.
- Versatile flavor boosters: Additions like celery seed, sweet pickle relish, and a touch of sugar create a nostalgic, well-rounded flavor profile that’s more interesting than plain mayo salads.
If you love the sweet-tangy style, also check out a lighter fruity option like Blueberry Fluff Salad for dessert-style salads on your table. Ready to make it at home? You’ll love how simple and rewarding this salad is — give it a go!
How to Make
Quick Overview
This recipe is straightforward: cook macaroni, chop a few vegetables and hard-boiled eggs, whisk a sweet-tangy dressing, toss, and chill. The result is creamy texture with crunchy bits and a balanced sweet-sour dressing that keeps well for days. Prep time is about 15 minutes, cook time about 8–10 minutes, and chilling for at least 1 hour. Total time around 1 hour 25 minutes.
Ingredients
- 2 cups uncooked elbow macaroni, cooked according to package directions and drained
- 3 large eggs, hard boiled and peeled, chopped
- 3 sticks celery, washed and chopped
- 1 red onion, peeled and chopped or diced
- 2 tbsp sweet pickle relish
- 3 tbsp yellow mustard
- 1 small red bell pepper, stemmed, seeded and chopped
- 2 cups Miracle Whip salad dressing
- 2–3 tbsp white sugar, adjust to taste
- 2 1⁄4 tsp white vinegar
- 1⁄2 tsp celery seed
- Salt and pepper to taste
Directions
- Prepare the macaroni: Cook 2 cups uncooked elbow macaroni according to package directions until al dente, usually 8–10 minutes. Drain and rinse under cold water to stop the cooking. Set aside to cool slightly.
- Hard boil the eggs: Place 3 large eggs in a pot of cold water, bring to a boil, then cover, remove from heat, and let sit 10–12 minutes. Cool in ice water, peel, and chop.
- Chop the vegetables: Wash and chop 3 sticks celery, 1 small red bell pepper (stemmed, seeded, and chopped), and 1 red onion (chopped or diced). Keep pieces bite-sized for easy eating.
- Combine the mix-ins: In a large bowl, combine the chopped hard-boiled eggs, sweet pickle relish (2 tbsp), chopped red pepper, and chopped onion. Stir gently to mix.
- Make the dressing: In a small bowl, whisk together 2 cups Miracle Whip, 3 tbsp yellow mustard, 2–3 tbsp white sugar (start with 2 tbsp), 2 1⁄4 tsp white vinegar, 1/2 tsp celery seed, and salt and pepper to taste until smooth.
- Toss the salad: Pour the dressing over the egg and vegetable mixture, add the cooked macaroni, and stir gently until everything is evenly coated. Taste and adjust sugar, salt, or pepper as needed.
- Chill before serving: Cover the bowl and refrigerate for at least one hour to let flavors meld. Serve cold as a side dish.
What to Serve With
- Oven-baked fried chicken or crispy chicken tenders for a classic comfort pairing
- Fresh green salad with lemon vinaigrette to add brightness
- Cornbread or soft dinner rolls to soak up the dressing
- Grilled meats like burgers, hot dogs, or pork chops at summer barbecues
- Iced tea, lemonade, or a light lager to balance the sweet creaminess
Top Tips for Perfecting
- Adjust the sugar: Start with 2 tablespoons, taste after mixing, and add the third tablespoon only if you prefer it sweeter.
- Chill time matters: Letting the salad chill for at least one hour improves flavor melding and texture. Overnight is even better.
- Swap dressings carefully: Miracle Whip gives a signature sweet tang. If you prefer mayonnaise, reduce sugar slightly and add a bit more vinegar for balance.
- Celery seed: Don’t skip it — it adds a subtle, authentic flavor. Use fresh-cracked black pepper for a brighter finish.
- Avoid mushy pasta: Rinse the cooked macaroni with cold water to stop cooking and prevent stickiness. Drain well before tossing.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep it cold and served chilled.
- Freezing: This salad does not freeze well because the dressing will separate and vegetables can become soggy. Avoid freezing.
- Re-serving: Stir gently before serving. If the salad seems a touch dry after sitting, stir in a tablespoon of Miracle Whip or a splash of milk to refresh the texture.
- Food safety: Discard after 4 days and don’t leave the salad out at room temperature longer than two hours.
FAQs
Can I use mayonnaise instead of Miracle Whip?
Yes. Mayonnaise will work, but Miracle Whip brings a sweeter, tangy flavor. If using mayonnaise, reduce the sugar slightly and add a splash more vinegar to taste.
How long should I chill the salad before serving?
Chill for at least one hour to let flavors meld. For best results, refrigerate 2–4 hours or overnight.
Can I make this salad ahead for a party?
Absolutely. Make it a day ahead and store it covered in the refrigerator. Give it a gentle stir before serving and adjust seasoning if needed.
Is there a good substitute for celery seed?
If you don’t have celery seed, a pinch of celery salt can work (reduce added salt) or a small amount of dried dill for a different profile.
Can I add other vegetables or mix-ins?
Yes. Peas, diced cucumber (seeds removed), or finely chopped carrots can add extra color and texture. Just don’t add too much watery produce that will thin the dressing.
Conclusion
Sweet Amish Macaroni Salad is a timeless, crowd-pleasing side that’s creamy, sweet, and easy to make — perfect for potlucks, family dinners, and summer barbecues. Its simple ingredients and forgiving recipe make it a great choice for cooks of all skill levels, and once chilled, it delivers comforting flavor in every bite. If you’d like to explore similar versions and variations, check out this classic take at Sweet Amish Macaroni Salad (Done My Way) Recipe – Food.com and a flavorful alternative at Amish Macaroni Salad – The Suburban Soapbox. Give this recipe a try, share it with friends, and enjoy the smiles it brings.
Sweet Amish Macaroni Salad
Equipment
- Large Pot
- Mixing Bowl
- Whisk
Ingredients
Pasta
- 2 cups uncooked elbow macaroni Cook according to package directions and drain.
Vegetables
- 3 large eggs Hard boiled and chopped.
- 3 sticks celery Washed and chopped.
- 1 small red bell pepper Stemmed, seeded, and chopped.
- 1 medium red onion Peeled and chopped.
Dressing
- 2 tbsp sweet pickle relish
- 3 tbsp yellow mustard
- 2-3 tbsp white sugar Adjust to taste.
- 2.25 tsp white vinegar
- 0.5 tsp celery seed
Seasoning
- Salt and pepper To taste.
Instructions
- Step 1: Cook the macaroni according to package directions until al dente, usually 8–10 minutes. Drain and rinse under cold water to stop the cooking. Set aside to cool slightly.
- Step 2: Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, covering, removing from heat, and letting sit for 10–12 minutes. Cool in ice water, peel, and chop.
- Step 3: Wash and chop the celery, red bell pepper, and red onion into bite-sized pieces.
- Step 4: In a large bowl, combine the chopped hard-boiled eggs, sweet pickle relish, chopped red pepper, and chopped onion. Stir gently to mix.
- Step 5: In a small bowl, whisk together the Miracle Whip, yellow mustard, white sugar, white vinegar, celery seed, and salt and pepper until smooth.
- Step 6: Pour the dressing over the egg and vegetable mixture, add the cooked macaroni, and stir gently until everything is evenly coated. Taste and adjust sugar, salt, or pepper as needed.
- Step 7: Cover the bowl and refrigerate for at least one hour to let flavors meld. Serve cold as a side dish.