How To Make Amish Macaroni Salad (& Other Amish Salads!)

There’s nothing a refreshing Amish salad can’t fix! These salads are known for being creamy, comforting, and simple, which embodies the spirit of Amish and Pennsylvania Dutch cooking.

If you love a refreshing side dish in the Spring or Summer, you have to try your hand at these uniquely flavorful Amish macaroni salad, potato salad, and broccoli salad recipes. 

What Makes These Salads Amish?

You’ve probably tried a version of macaroni or potato salad at some point in time — after all, they’re one of the most popular side dishes to enjoy at a summer barbecue or potluck! 

But unless you live near Amish Country, you’ve probably never had the creamy, Amish versions of these salads. 

While most macaroni or potato salads are made with the same ingredients, the Amish versions are often much sweeter than their non-Amish counterparts. The primary difference is in the dressing. Amish salads use Miracle Whip, a condiment similar to mayonnaise but sweeter. 

On top of that, most Amish recipes call for an additional heap of sugar to bring out that flavor even more. Miracle Whip is also less oily than regular mayonnaise, giving Amish salads a creamier texture than other recipes.

The inclusion of other ingredients, such as hard-boiled eggs, helps enhance that creamy texture, while pickles or relish create a tangy bite that blends nicely with the sweetness. 

With that in mind, let’s dive into how to make some tasty summer salads — the Amish way!

1. Amish Macaroni Salad Recipe

Creamy, Amish macaroni salad is a classic dish served year-round in many Amish households, but especially in the Summer. It’s a cool, refreshing snack that’s packed with fresh vegetables and a sweet and tangy dressing. 

Ingredients:

• Macaroni
• ½ Onion (White Or Red), Chopped
• 3 Stalks Of Celery, Chopped
• ½ Red Bell Pepper, Chopped
• 3 Hard-Boiled Eggs

For the Dressing:

• 2 Cups Of Creamy Salad Dressing (A.K.A. Miracle Whip)
• 3 Tbsp Yellow Mustard
• 3 Tsp Vinegar
• 2 Tbsp Pickle Relish
• ⅔ Cup Sugar
• ¼ Tsp Salt
• ½ Tsp Celery Salt

Garnish (Optional):

• Cracked Pepper/Salt To Taste
• Smoked Paprika 
• Fresh Parsley

Directions:

1. Bring a large pot of water to a boil. Cook your macaroni according to the package instructions, then drain and set aside to cool. 
2. Start your hard-boiled eggs. Boil a pot of water. Reduce the heat to low, then carefully add your eggs. Once the eggs are added, turn your heat back up to high and set your timer for 12 – 14 minutes. Remove them from the water and add them to an ice bath for at least 10 minutes.
3. While you wait, start chopping up your vegetables. Uniformly dice your onion, celery, and red bell pepper, and add to your bowl of pasta. 
4. In a separate bowl, whisk together your dressing. Add the 2 cups of Miracle Whip, 3 tbsp mustard, 3 tsp vinegar, 2 tbsp pickle relish, ⅔ cup sugar, ¼ tsp salt, and ½ tsp celery salt. 
5. Remove your eggs from the ice bath and peel. Chop them up similarly in size to the rest of your vegetables, and then add to the bowl. 
6. Pour your dressing over the pasta and mix well so that the dressing evenly covers your salad.
7. Serve immediately, or let it chill overnight in the fridge for the best results!
8. Optional: Garnish with additional salt or pepper to taste, and some smoked paprika or fresh parsley for color! 

2. Amish Potato Salad

Amish potato salad has the same sweet and tangy bite as macaroni salad because, aside from the milk and celery salt, the dressing is almost identical. It’s another beloved side dish the Amish enjoy during wedding season, family gatherings, and Sunday picnics. 

For the best results, we recommend using waxy potatoes — yellow or red potatoes are our top contenders. Waxy potatoes are low in starch and high in moisture, which ensures they hold their shape when boiled and will soak up that dressing.  

Ingredients:

• 6 Medium Potatoes, Boiled
• 6 Hard-Boiled Eggs
• ½ Medium Onion, Chopped
• 3-4 Stalks Of Celery, Chopped

For the Dressing:

• 1 ½ Cups Of Miracle Whip (Or Mayonnaise)
• 3 Tbsp Yellow Mustard
• 2 Tbsp Vinegar
• ½ Cup Sugar
• 1 ½ Tsp Salt
• ¼ Cup Milk
• ¾ Cup Dill Or Sweet Pickle Relish

Directions:

1. Start by boiling your potatoes and eggs. Place your potatoes in a large pot of water and bring to a boil until they are fork tender (about 20-25 minutes). 
2. While the potatoes cook, prep the water for the hard-boiled eggs. Boil a pot of water. Reduce the heat to low, then carefully add your eggs. Once the eggs are added, turn your heat back up to high and set your timer for 12 – 14 minutes. Remove them from the water and add them to an ice bath for at least 10 minutes. 
3. By then, your potatoes should be finishing up. (You’ll know they’re ready if you can easily pierce them with a fork.) Drain and set them aside to cool. 
4. While you wait, start chopping your vegetables. Uniformly chop half of an onion and 3-4 stalks of celery, and add them to a large bowl. 
5. Next, peel and chop your hard-boiled eggs and potatoes and add to the bowl. 
6. In a separate bowl, whisk together your dressing. Combine the 1 ½ cups of Miracle Whip, 3 tsp mustard, 2 tbsp vinegar, ½ cup of sugar, 1 ½ tsp salt, ¼ cup of milk, and ¾ cup of pickle relish.  
7. Pour the dressing over the potato mixture and toss well until fully coated. 
8. Serve immediately, or let it chill overnight in the refrigerator before you enjoy.

3. Amish Broccoli Salad

If you’re looking for something slightly different than Amish macaroni or potato salad that packs a similar punch, try this recipe for Amish broccoli salad. Along with mayonnaise, sour cream helps form the base of this salad. And it includes another tasty combination: bacon and cheddar. 

Ingredients:

• 1 Head of Broccoli, Chopped
• 1 Head of Cauliflower, Chopped
• ½ Pound of Bacon, Crumbled
• 1 Cup of Shredded Cheddar Cheese

For the Dressing:

• 1 Cup Of Mayonnaise (Opt for Regular Mayo For This Recipe)
• ½ Cup Of Sour Cream
• ½ Cup Of Sugar
• 2 Tbsp Vinegar
• 1 Tsp Salt

Directions: 

1. Cook your bacon in the oven or on the stove according to the package directions. 
2. Chop the broccoli and cauliflower into bite-sized pieces and add to a large bowl. Add the shredded cheddar cheese and crumbled bacon to the same bowl and toss until combined.
3. In a separate bowl, whisk together 1 cup of mayonnaise, ½ cup of sour cream, ½ cup of sugar, 2 tbsps of vinegar, and 1 tsp of salt.
4. Pour the dressing over your salad and mix well until it’s evenly coated. 
5. Serve immediately, or let it chill overnight in the refrigerator before you enjoy.

Helpful Tips

A few final thoughts to consider:

These recipes shine when they’ve had a few hours or a day to chill in the fridge. If you’re able to plan ahead, try making your salad the night before a potluck or barbecue to give the dressing some time to marinate with the salad contents. 

If you’d like your recipes to be truly “Amish,” try to source your ingredients locally from a farmer’s market. Not only can you trust that the produce is fresher, but you can also support your local economy!

And if you’re in a pinch, you can probably find a merchant selling freshly-made and packaged Amish macaroni, potato, or broccoli salad, too — all the more reason to shop at a farmers market!