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Macaroni Salad

Amish Macaroni Salad

Amish Macaroni Salad is often different from other styles because there is egg included. The sweet and sour dressing is also a very specific difference. The chosen vegetables are not a deciding factor but the variation and openness of the recipe is. On the farm you chop up what’s available! The choice of celery seed and paprika is more of a personal preference after many tests.
Course Salad, Side Dish
Cuisine American
Keyword Covered Dish, Picnic Food
Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Servings 10 People
Calories 400kcal
Author Joe
Cost $10


  • Large Mixing Bowl with a Lid
  • Sauce Pan


  • 1 lb Macaroni Dry
  • 2 Eggs Raw
  • 4 Eggs Hard Boiled
  • 2 tbsp Vinegar Apple Cider
  • 1 can Sweetened Condensed Milk
  • 1 pt Miracle Whip
  • 1 tsp Celery seed
  • 1 tsp Paprika Plus an extra pinch to garnish
  • 1 tsp Parsley Fresh or dried as garnish
  • 1 cup Carrots Diced
  • 1 cup Celery Diced


  • Cook the pasta per the instructions on the box.
    Elbow Macaroni
  • Hard boil 4 eggs, cool, peel, and chop. Set aside.
  • Craft a rudimentary Bearnaise sauce by slowly heating 2 eggs with 2 table spoons of vinegar
    Macaroni Salad Dressing With Egg
  • Slowly heat the egg while stirring frequently. Don't "cook" the egg, but raise the temperature to a food safe level.
  • Remove from the heat and stir in the condensed milk, Miracle Whip, Celery Seed, and Paprika.
    Spices In Macaroni Salad
  • Dice 1 cup of Carrots and 1 cup of Celery.
    Chopped Carrots and Celery In Macaroni Salad
  • Marvel at your knife skills and take a sip of wine.
  • Mix the diced vegetables into the dressing.
    Macaroni Salad Dressing
  • Thoroughly mix the dressing and egg into the cooked pasta.
  • Garnish with a tsp of parsley and pinch of paprika.
  • Cool in the fridge for a few hours up to overnight before serving.
    Macaroni Salad


Be careful on the timing when cooking the pasta.  You could end up with a lump of pasta sticking together if it sits untended. One option is to fully drain the cooked pasta and toss it in some olive oil to prevent it from sticking. You can then place in the refrigerator to cool. Otherwise, you may want to cook the pasta as the final step.
When mixing the dressing and pasta by hand, be careful not to damage your pasta. As in. stir it gently!  The dressing is think.
You will want to serve this cold and extra time to rest and have the flavors mingle produces a better result.  Making this a day in advance is ideal.
What is extremely fun about this recipe is there are many variations.  For instance, adding or substituting available fresh vegetables per your taste is absolutely viable.  Green or Red pepper is very common.  Broccoli can be a great option too!  Onion is viable, but I would definitely test that on a small batch first, it can be quite powerful.