Amish Macaroni Salad Recipe 425 Recipes
AMISH MACARONI SALAD
Steps:
- Cook macaroni noodles according to package instructions. Set aside to cool.
- In a large bowl, combine the hard-boiled eggs, onion, celery, red pepper, and dill pickle relish.
- In a separate container, mix together the salad dressing, mustard, white sugar, vinegar, salt and celery seed.
- Pour the dressing mixture over the vegetables. Add the macaroni and mix until well combined.
- Cover the bowl and refrigerate for at least one hour. Serve chilled.
Nutrition Facts : Calories 532 cal
TRADITIONAL AMISH MACARONI SALAD
Make and share this Traditional Amish Macaroni Salad recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring a pot of lightly salted water to a boil.
- Add macaroni, and cook for 8 to 10 minutes, until tender.
- Drain, and set aside to cool.
- In a large bowl, stir together the eggs, onion, celery, red pepper, and relish.
- In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed.
- Pour over the vegetables, and stir in macaroni until well blended.
- Cover and chill for at least 1 hour before serving.
Nutrition Facts : Calories 423.3, Fat 11.7, SaturatedFat 3.4, Cholesterol 141.7, Sodium 911.5, Carbohydrate 68.8, Fiber 2.3, Sugar 35.3, Protein 12.1
AMISH MACARONI SALAD
I really love Amish Macaroni Salad, and this is my favorite recipe for it. Amish Macaroni Salad is somewhat on the sweet side, so if you don't mind your salads sweet, I think you'll like it too. It's even better the next day, so if you can, let it sit overnight. I got the recipe from a Berk's County website a while back. NOTE: It does make a lot of salad, so if you wanted a smaller amount, it halves easily. Just use the 3 eggs chopped up and just garnish with paprika. Time does not including cooking the macaroni.
Provided by Charmed
Categories Pasta Shells
Time 10m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Cook macaroni as directed on package; Drain& cool.
- In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
- In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
- Fold the dressing gently into the macaroni salad mixture.
- Place into your serving bowl and garnish with the reserved slice egg and paprika.
- Let sit overnight for the best results.
- NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.
Nutrition Facts : Calories 200.4, Fat 6.8, SaturatedFat 1.3, Cholesterol 62.6, Sodium 251.7, Carbohydrate 29.1, Fiber 1, Sugar 11.1, Protein 5.2
KINDA AMISH MACARONI SALAD
Why only "kinda" Amish? Good question - shows you're paying attention. While the recipe from which this was adapted proudly proclaimed to be Amish Macaroni Salad, I found it to be much too sweet and not eggy enough for our tastes. After playing a bit with proportions and trying different types of vinegar and mustard, this is what resulted -- and although it's only Kinda Amish, it is, indeed, Very Deelish. You may save one hard cooked egg and slice it to arrange on the top, then sprinkle with paprika. Or you can just put all of the eggs in the salad and mix in some paprika too, and garnish with a few little tufts of fresh parsley. Or, for the presentationally-impaired like myself, just use all the eggs right in the salad, and forget the paprika and parsley. Parsley's always a little bit suspicious in my book anyway - once I got some parsley from a salad bar and it was plastic. Yeah, it was part of the decoration, but you know, they could warn people. "Attention Restaurant Patrons: Salad Bar Decorations Are Non-Edible. Everything Else Is Okay To Eat. No, Really. We Mean It." Oh, by the way, you'll want to prepare this a day ahead, and chill overnight in a padlocked refrigerator. Otherwise, it'll vanish long before you planned to serve it.
Provided by ThatBobbieGirl
Categories < 60 Mins
Time 40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Combine mayonnaise, vinegar, sugar and mustard; Chill in refrigerator until needed.
- Cook macaroni as directed on package, just until tender; drain and cool.
- Combine macaroni with celery, carrots, onions and eggs.
- Pour mayonnaise mixture over all and stir to mix well.
- Refrigerate overnight in tightly sealed container.
- It may seem a bit wet at first, but after it chills overnight, it's just right.
- There's no salt in this recipe-- if you must, add 1/2 teaspoon to the mayonnaise mixture.
- We're not sodium restricted and we like it just fine without.
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