Authentic Amish Macaroni Salad Recipe - Creamy & Tangy

Bring a pot of salted water to a boil.

Add 2 cups of elbow noodles to the boiling water and cook for about 9 minutes, watching to avoid sogginess.

In a bowl, combine 1.5 to 2 cups of mayonnaise, 2 tablespoons of Dijon mustard, 2 teaspoons of apple cider vinegar, and 2 tablespoons of pickle juice to make the dressing.

Add 2 tablespoons of sugar to the dressing to balance the tanginess.

Mix in freshly chopped parsley to the dressing and set it aside.

Once the noodles are cooked, drain them and rinse in cold water, then transfer to a large bowl.

Add chopped dill pickles, diced red pepper, chopped celery, grated carrots, diced green peppers, and diced red onion to the bowl with the noodles.

Pour the dressing over the noodle and vegetable mixture and combine thoroughly, reserving some dressing for later if desired.

Fold in 2 chopped boiled eggs into the salad.

Season with salt and pepper to taste, adding more pepper if preferred.

Top the salad with a sprinkle of smoked paprika before serving.

Equipment Needed

Spice Level: