Amish Style Macaroni Salad

Amish Style Macaroni Salad

I love this stuff. Like, LOVE LOVE it. When we party, I typically make this in addition to a potato salad so that I can make it veggie style, (IE. no eggs.) I made a massive batch of this for Nathan's birthday and happily ate leftovers the next day.

This is a great make-ahead dish. If you have the room in the fridge, you can prepare this and let it chill overnight. I think it tends to taste better the longer you let it chill. Play with the amounts to satisfy your own taste buds.

Ingredients:

3 cups uncooked elbow noodles (1lb)

2-3 celery stalks, washed and chopped

3 hardboiled eggs

1 small onion

1 red bell pepper, chopped

2 whole dill pickles (the refrigerated kind,) chopped

2 Tablespoons dill relish

2 cups Miracle Whip

5-6 Tablespoons prepared yellow mustard

2 1/4 teaspoons vinegar (white or cider)

3/4 teaspoons celery seed

1/4 cup sugar

(you are going to add the sugar in to taste, so don't dump it all in at once.)

Salt

Pepper

Paprika

Directions:

1. Boil pasta 8-10 minutes. Drain and rinse.

2. Add all ingredients EXCEPT sugar, pepper and paprika. Mix well. Slowly add sugar in until it is just sweet enough for you. Add pepper and paprika to taste as well.

3. Cover and chill at least one hour before serving, preferably overnight.

Footnote: Blame it on PMS, but after posting this, I had an immediate desire to make and eat this. As I type this, baby Nathan is standing here screeching at me for not shoveling it into his little mouth fast enough. The child loves to eat.

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