Old Fashioned Lancaster County Amish Macaroni Salad
Old Fashioned Lancaster County Amish Macaroni Salad is a creamy and delicious side dish that embodies the heartiness of Pennsylvania Dutch cuisine. This traditional salad combines tender elbow macaroni with a rich dressing made from hard-boiled egg yolks, mustard, and mayonnaise, creating a flavor-packed experience that’s perfect for summer gatherings, picnics, or family meals. With its refreshing crunch from vegetables like celery and carrots, this macaroni salad stands out as a crowd-pleaser. Easy to prepare and even better when made ahead of time, it’s sure to become a staple at your table.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: About 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Pennsylvania Dutch
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup chopped celery
- 1 grated carrot
- 1/2 cup diced sweet onion
- 4 hard-boiled eggs (yolks separated from whites)
- 4 tablespoons yellow mustard
- 3/4 cup sugar
- 1 cup mayonnaise or Miracle Whip
- 1/2 cup evaporated milk
- 1/3 cup vinegar (white or cider)
- 1 teaspoon kosher salt
Instructions
- Cook elbow macaroni according to package directions until al dente. Reserve 1/4 cup of hot pasta water before draining and allow pasta to cool.
- While pasta cooks, separate egg whites from yolks; chop egg whites and set aside.
- In a medium bowl, mash hard-boiled yolks with mustard. Stir in sugar, mayonnaise, evaporated milk, vinegar, and salt until blended.
- In a large mixing bowl, combine cooled macaroni with chopped celery, grated carrot, diced onion, reserved pasta water, and dressing mixture. Mix thoroughly.
- Cover with plastic wrap and chill in the refrigerator for at least two hours or preferably overnight before serving.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 14g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg