Vintage Homemade Amish Macaroni Salad
Introduction
Vintage Homemade Amish Macaroni Salad is a classic dish that brings a taste of nostalgia to any gathering. This creamy and flavorful salad is not only easy to make but also a crowd-pleaser. It’s perfect for family picnics, barbecues, or everyday meals. With its blend of crunchy veggies and savory dressing, it’s a must-try!
Why Make This Recipe
This recipe is a great addition to any meal because it’s both satisfying and delicious. The combination of macaroni pasta with fresh vegetables and a creamy dressing makes it a fantastic side dish. Plus, it’s simple enough for anyone to whip up, even if you’re a beginner in the kitchen. By making this Amish Macaroni Salad at home, you can enjoy a taste of traditional comfort food that is both affordable and delightful.
How to Make Vintage Homemade Amish Macaroni Salad
Making this Vintage Homemade Amish Macaroni Salad is quite simple. Follow these steps to create a dish that everyone will love.
Ingredients:
- 1/2 pound macaroni pasta
- 1 cup celery, chopped
- 3 eggs
- 1/4 cup white onion, chopped
- 1 red bell pepper, chopped
- 1 cup mayonnaise
- 1 tablespoon whole milk
- 1/4 cup granulated sugar
- 2 tablespoons sweet pickle relish
- 1/2 tablespoon apple cider vinegar
- 1 1/2 tablespoons yellow mustard
- Salt to taste
Directions:
- Cook the macaroni pasta according to the package instructions; drain and set aside.
- Hard boil the eggs by placing them in a pot, covering them with water, and bringing to a boil. Reduce heat and simmer for 10-12 minutes. Cool the eggs, peel, and chop them.
- In a large bowl, combine the cooked macaroni, chopped eggs, celery, onion, and red bell pepper.
- In a separate bowl, mix together the mayonnaise, whole milk, sugar, pickle relish, apple cider vinegar, yellow mustard, and salt.
- Pour the dressing over the macaroni mixture and stir until well combined.
- Chill in the refrigerator for at least 1 hour before serving.
How to Serve Vintage Homemade Amish Macaroni Salad
Serve the Amish Macaroni Salad cold as a side dish at your next gathering. It pairs well with grilled meats, sandwiches, or even as part of a buffet. You can garnish it with extra celery or chopped bell pepper for a nice presentation.
How to Store Vintage Homemade Amish Macaroni Salad
To store the macaroni salad, keep it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Make sure to give it a good stir before serving again, as the dressing may settle.
Tips to Make Vintage Homemade Amish Macaroni Salad
- Feel free to adjust the vegetables according to your preference.
- For an extra crunch, add diced pickles or peas.
- If you want a tangy flavor, add a bit more apple cider vinegar.
Variation
You can change up the ingredients by adding different types of vegetables like carrots or green onions. Also, try swapping mayonnaise with Greek yogurt for a healthier twist.
FAQs
1. Can I use a different type of pasta?
Yes! You can use any pasta shape you like, such as shells or rotini.
2. Is it possible to make this salad vegan?
Absolutely! You can use vegan mayonnaise and substitute eggs with tofu or chickpea salad.
3. How long can I keep the macaroni salad?
The macaroni salad can be stored in the refrigerator for up to 3 days. Always check for freshness before consuming.
This Vintage Homemade Amish Macaroni Salad is sure to delight everyone at the table. Enjoy making and sharing this delightful dish!
Amish Macaroni Salad
Ingredients
Pasta and Vegetables
- 1/2 pound macaroni pasta
- 1 cup celery, chopped
- 3 pieces eggs Hard boiled and chopped
- 1/4 cup white onion, chopped
- 1 piece red bell pepper, chopped
Dressing
- 1 cup mayonnaise
- 1 tablespoon whole milk
- 1/4 cup granulated sugar
- 2 tablespoons sweet pickle relish
- 1/2 tablespoon apple cider vinegar
- 1 1/2 tablespoons yellow mustard
- Salt to taste
Instructions
Preparation
- Cook the macaroni pasta according to package instructions; drain and set aside.
- Hard boil the eggs by placing them in a pot, covering them with water, and bringing to a boil. Reduce heat and simmer for 10-12 minutes. Cool the eggs, peel, and chop them.
- In a large bowl, combine the cooked macaroni, chopped eggs, celery, onion, and red bell pepper.
- In a separate bowl, mix together the mayonnaise, whole milk, sugar, pickle relish, apple cider vinegar, yellow mustard, and salt.
- Pour the dressing over the macaroni mixture and stir until well combined.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
ANNONCE
