This isn\u2019t the everyday picnic macaroni salad \u2014 this is the rich, creamy version saved for the BIG tables. Loaded with velvety dressing, tender macaroni, sweet relish, and hard-boiled eggs, this old Lancaster County favorite was made for wedding receptions, celebration suppers, and the kind of gatherings where everybody remembers exactly what was served!<\/p>\n
Prep time: 20 minutes
\nCook time: 10 minutes
\nTotal time: 30 minutes + overnight chill
\nYield: 10 servings<\/p>\n
* 1 pound elbow macaroni
\n* 1 cup mayonnaise
\n* 1\/2 cup full-fat sour cream
\n* 2 tablespoons yellow mustard
\n* 1\/4 cup sweet pickle relish
\n* 2 tablespoons apple cider vinegar
\n* 2 tablespoons granulated sugar
\n* 1 teaspoon salt
\n* 1\/2 teaspoon black pepper
\n* 1\/2 teaspoon celery seed
\n* 4 hard-boiled eggs, chopped
\n* 1 cup finely diced celery
\n* 1\/4 cup finely diced sweet onion
\n* Paprika for garnish<\/p>\n
1. Cook the elbow macaroni according to package directions until tender, then drain and rinse under cold water.
\n2. In a large mixing bowl, whisk together the mayonnaise, sour cream, mustard, sweet relish, apple cider vinegar, sugar, salt, pepper, and celery seed until smooth and creamy.
\n3. Add the cooled macaroni, chopped eggs, celery, and sweet onion to the dressing.
\n4. Fold everything together gently until evenly coated.
\n5. Cover and refrigerate overnight so the dressing thickens and the flavors fully blend together.
\n6. Stir gently before serving and sprinkle paprika over the top for a classic presentation.<\/p>\n
Pro Tip:
\nThe overnight chill is the real secret \u2014 Amish-style macaroni salad tastes dramatically richer and creamier after the pasta has time to fully absorb the dressing!<\/p>\n","protected":false},"excerpt":{"rendered":"
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