This is my go-to amish macaroni salad recipe when I need a guaranteed crowd-pleaser that behaves itself on a picnic table: creamy but not soupy, sweet but not candy-sweet, and tangy enough that you keep going back with one more spoonful. It leans into that amish macaroni salad Pennsylvania Dutch vibe (a little sugar, a little mustard, lots of crunch), but I keep the method tight so it lands in the old fashioned macaroni salad zone without tasting flat. The secret is simple: rinse the pasta so it stays bouncy, then dress it while it is just cool enough to not melt the mayo, and finally give it a real chill so the flavors lock in. This is the bowl I bring when someone asks for a cold side and I want zero drama.
Easy Amish-Style Macaroni Salad for Summer Picnics (Creamy, Tangy, Just-Sweet-Enough)
Creamy Amish-style macaroni salad with sweet-tangy dressing, crunchy celery, and eggs, chilled for peak picnic flavor.
Prep Time 25 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Salad
Cuisine American
Large pot 6 quart or bigger for boiling pasta; a Dutch oven works too
Colander for draining and rinsing the macaroni; a mesh strainer is fine in a pinch
Large Mixing Bowl at least 4 quart so you can fold without smashing the add-ins
Medium bowl for whisking the dressing; a large measuring cup works as an alternative
Whisk for a smooth dressing; a fork works, but whisking helps the sugar dissolve
Rubber spatula for folding so the macaroni stays intact; a large spoon is okay
chef knife and cutting board for clean, small dice so every bite gets a little crunch
container with lid for chilling and transport; a 9x13-inch baking dish tightly covered also works
for the macaroni base
- 1 pound elbow macaroni classic choice; small shells also work if you like more sauce-catching nooks
- 1 tablespoon kosher salt for salting the pasta water; adjust if using fine salt
- 1 cup frozen peas optional, thawed; adds color and a little sweetness
for the Amish-style dressing
- 1 cup mayonnaise full-fat gives the best texture; for lighter, swap 1/2 cup with plain greek yogurt
- 1/3 cup apple cider vinegar white vinegar works, but cider vinegar tastes rounder
- 1/4 cup granulated sugar this is what nudges it toward sweet amish macaroni salad; reduce to 3 tablespoon if you like it less sweet
- 1 tablespoon yellow mustard classic picnic flavor; dijon makes it sharper if that is your thing
- 1 teaspoon celery seed tiny ingredient, big payoff; use 1 teaspoon celery salt and reduce added salt if needed
- 1 teaspoon paprika sweet paprika for color; smoked paprika is bolder, so use 1/2 teaspoon
- 1/2 teaspoon black pepper freshly ground if possible
- 1/2 teaspoon kosher salt start here, then adjust after chilling
for the crunchy mix-ins
- 3 hard-boiled egg peeled and chopped; make them ahead for faster prep
- 1 cup celery finely diced; this is the main crunch, so keep it small
- 1/2 cup red onion finely diced; for a milder bite, soak in cold water 10 minutes and drain
- 1/2 cup dill pickle finely diced; relish works, but reduce sugar by 1 tablespoon if it is sweet relish
- 2 tablespoon pickle brine optional but recommended; adds snap and helps the seasoning pop
cook and cool the pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt (your pasta should not taste bland because the dressing cannot fix that later).
Add the elbow macaroni and cook until tender but still springy, about 9 minutes. You want it just past al dente, because it firms up slightly as it chills.
Drain in a colander, then rinse under cold running water for 20 to 30 seconds, tossing as you rinse. This stops the cooking and keeps the salad from turning gummy.
Shake off excess water well. If the pasta looks watery, let it sit in the colander 2 minutes and shake again. Wet pasta makes a loose, diluted dressing.
make the sweet-tangy Amish-style dressing
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, yellow mustard, celery seed, paprika, black pepper, and 1/2 teaspoon kosher salt.
Whisk for a full 30 seconds so the sugar starts dissolving. Taste the dressing: it should be boldly sweet-tangy right now. Once it coats cold pasta, it will mellow into that classic picnic balance.
assemble the salad
In a large mixing bowl, combine the cooled macaroni, chopped hard-boiled egg, celery, red onion, and diced pickle. If using peas, add them now.
Pour the dressing over the top and fold with a rubber spatula until everything is evenly coated. Scrape the bottom of the bowl so you do not leave a pocket of dressing hiding down there.
Add the pickle brine (if using) and fold again. This is a small move that makes the whole bowl taste brighter, especially after chilling.
chill for real picnic flavor
Cover and refrigerate for 1 hour. This is not just for temperature; it gives the macaroni time to absorb seasoning and the dressing time to thicken slightly.
Before serving, stir and taste. If it needs a lift, add a pinch of salt or an extra splash of vinegar. If it feels too thick (this can happen as the pasta drinks the dressing), loosen with 1 to 2 tablespoons water or an extra spoon of mayonnaise.
Serve cold. If it will sit out for a picnic, keep the bowl nested in a larger bowl of ice and return it to the cooler between rounds.
If you are building a whole spread of supper ideas for hot weather, this salad plays well with basically anything grilled, smoked, or packed into a sandwich.
The signature is the sweet-tangy profile: sugar + vinegar + mustard, plus a very classic crunch set (celery, onion, pickles) and usually hard-boiled egg. This version is designed to taste like an amish macaroni salad pennsylvania dutch style bowl you would see at a potluck, but with clear steps so the texture stays creamy, not watery.
Yes, it is better after a chill. Make it up to 24 hours ahead and store covered in the fridge. It keeps well for 3 days. After the first day, you may want to stir in 1 to 2 tablespoons mayonnaise to refresh the creaminess because the pasta absorbs dressing as it sits.
Definitely. For a deli-style version, fold in 1 cup diced smoked ham. For chicken, use cooked boneless, skinless chicken breast chopped small (it stays lean and clean tasting) or shredded boneless, skinless chicken thigh (it stays juicier). For bacon, use 6 slices cooked until crisp, then crumble and add right before serving so it does not go soft.
For this kind of old fashioned macaroni salad, rinsing is helpful because it stops the cooking fast and removes surface starch that can make the dressing gluey. The main downside is flavor dilution if you do not drain well, so shake the colander hard and give the pasta a minute to drip dry before mixing.
Start by reducing the sugar by 1 tablespoon (not all at once). Keep the vinegar the same so it still tastes bright. If you already made it and it tastes too sweet after chilling, stir in 1 to 2 teaspoons vinegar or a spoon of finely chopped dill pickle to pull it back into balance.
