Annie Mae’s Favorite Macaroni Salad
This is a fabulous salad that serves a crowd. The difference is in the dressing . . . Amish cooks tend to add sugar to their dressings. If you’re watching your calories, you can omit the sugar and still have a tasty dish that’ll be a hit at potlucks and picnics.
3 C. uncooked elbow macaroni, shells, etc.
3 hard-cooked eggs, chopped
3 stalks celery, chopped
1 medium onion, chopped
1 small red bell pepper, seeded and chopped
3 T. dill pickle relish
2 C. creamy salad dressing (e.g. Miracle Whip)
3 T. yellow mustard
3/ 4 C. white sugar
3 tsp. white vinegar
2 tsp. celery seed
Salt and pepper to taste
Bring a pot of water to boil, add macaroni, and cook according to package directions. Drain and set aside. In a large bowl, combine the chopped eggs and vegetables. In a smaller bowl, blend the rest of the ingredients, then combine this dressing with the macaroni, eggs, and vegetables. Cover and chill at least 2 hours (or overnight) before serving. Serves 10-12. Keeps about 3 days in the fridge.
Kitchen Hint: I make this salad with whole wheat macaroni, which adds fiber and doesn’t change the taste a bit. I also like to mix pasta shapes, using a cup of each!