By Elise BauerView →
POTLUCK STAPLE
The Creamy Amish Macaroni Salad I Make Whenever I'm Feeding a Crowd
★★★★★
5.0 (175)|(2 Reviews)Elbow pasta tossed in a sweet and tangy cooked mustard dressing with hard-boiled eggs, celery, and red peppers.
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By Sara Bir (Recipe Developer)•Published May 12, 2026
⏱ 1 hr 35 mins (incl. chill)
Simply Recipes / Sara Bir🔥 280 kcal
WHY MAKE THIS
- Tastes even better made a day ahead.
- Sweet mustard glaze that never separates.
POTLUCK STAPLE
The Creamy Amish Macaroni Salad I Make Whenever I'm Feeding a Crowd
A classic Pennsylvania Dutch potato and pasta salad staple with that signature sweet-tart cooked dressing. Hard-boiled eggs, crunchy celery, and sweet pickles make this a guaranteed crowd-pleaser.
Prep Time15 mins
Cook Time20 mins
Total Time1 hr 35 mins (incl. chill)
Servings10 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 12 oz elbow macaroni, cooked tender
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise & 2 tbsp yellow mustard
- 1/3 cup sugar & 2 tbsp apple cider vinegar
- 2 stalks celery, diced & 1/2 red bell pepper, diced
Directions
1
Whisk sweet mustard dressing
Whisk mayonnaise, mustard, sugar, vinegar, and salt until smooth.
2
Toss and chill
Combine cooled pasta, chopped eggs, celery, and peppers with dressing. Chill 1 hour before serving.
💡 CHEF'S PRO TIPS
- Cook pasta past al dente so it absorbs the sweet dressing without becoming stiff.
Nutrition Facts
Per ServingCalories280 kcal
Protein6g
Carbs34g
Total Fat14g
Sodium: 340mg
Fiber: 2g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
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Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
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David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
