Amish Style Macaroni Salad

Amish Style Macaroni Salad

This is a favourite style salad of ours and we serve it with any grilled meat or fish. It also makes an excellent meal taken on a picnic and topped with chopped hard boiled eggs or diced cold meat.

1 lb salad macaroni

4 hard-boiled eggs (chopped)

1 small onion, finely diced

3 celery ribs, diced small

1 small sweet pepper, seeded and diced small (red or orange)

Dressing:

2 cups light mayonnaise (I've used Greek yogurt in place of it)

½ cup sugar or sugar sub

1/8 cup yellow mustard

2 tablespoons dill pickle relish

1 tablespoon white vinegar or 1 tablespoon apple cider vinegar

¾ teaspoon celery seed

¼ teaspoon salt

Cook the macaroni according to directions given on the packet and then drain well. Rinse under cold running water to cool the pasta right down and quickly. Allow to drain well. Mix all the dressing ingredients together until they are well blended together.  Set the dressing aside for the flavours to meld more while you prepare the vegetables.  Finely chop all the vegetables and place them in a large mixing bowl. Add the cooked pasta and dressing and mix well to combine all the ingredients really well. Refrigerate overnight for the best flavour. It can be eaten after an hour of chilling if you get caught or just cannot wait to eat it.

Note: The longer the salad sits then the better the flavours will be but also the dryer the salad will also become. As the salad sits it will soak up any excess moisture from the dressing. If the salad becomes too stiff then you can add a little milk to loosen it all up again before serving.

The Founder