Amish Friendship Macaroni Salad Recipes

Steps:

• Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
• In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside to cool.
• Stir eggs, celery, and peas together in a large bowl. Whisk low fat mayonnaise, yellow mustard, sugar, vinegar, celery seed, and salt in a separate bowl, dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.

Steps:

• Bring a pot of lightly salted water to a boil.
• Add macaroni, and cook for 8 to 10 minutes, until tender.
• Drain, and set aside to cool.
• In a large bowl, stir together the eggs, onion, celery, red pepper, and relish.
• In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed.
• Pour over the vegetables, and stir in macaroni until well blended.
• Cover and chill for at least 1 hour before serving.

Steps:

• Cook macaroni as directed on package; Drain& cool.
• In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
• In a large bowl, gently combine the macaroni, celery, carrots, onions, and remaining eggs.
• Fold the dressing gently into the macaroni salad mixture.
• Place into your serving bowl and garnish with the reserved slice egg and paprika.
• Let sit overnight for the best results.
• NOTE: It was not in the original recipe, but I sometimes add 1/4 to 1/2 cup chopped green pepper if I have it around.