Easy-to-make Instant Amish Macaroni Salad is a classic side dish with macaroni in a creamy dressing with vinegar for brightness. Perfect for a BBQ, tailgate, or potluck.
❤️ Why You’ll Love This Recipe: This is a fast and reliable crowd-pleasing side dish that happily pairs well with other classic summer entrees. It’s easy to make with ingredients that you probably already have on hand.
Update: We’ve updated this post with a how-to video, new tips and photos so you can be the star of every get-together with your famous (and so easy) Amish macaroni salad.
How to Make Amish Macaroni Salad in an Instant Pot
Just like I do with my quick potato salad, I cook the pasta and hard-boiled eggs at the same time for this pasta salad. To nail perfectly-set (not chalky) eggs and al dente pasta, it’s best to use small shell macaroni. Larger pasta, like elbow macaroni, takes longer to cook and your eggs might go too far.
Crunch in this salad comes from chopped celery and red onion. For extra color, you can also add diced carrots. And if you’re not a fan of raw red onion, you can easily omit it or swap it for sweet or green onion instead.
What is Amish Macaroni Salad?
This recipe was first inspired by one of our long-time email subscribers, Mike. After he tried my quick pressure cooker potato salad, he requested an Amish macaroni salad to complete the pair of his two favorite summer dishes. Now, I make this salad every summer for picnics and parties and it’s always a hit.
The ingredient that separates this macaroni salad from your classic pasta salad is vinegar.
The dressing is creamy and savory, thanks to mayonnaise and yellow mustard. But it gets a brightness from white vinegar that’s totally delicious. Sometimes this dish is also called German macaroni salad.
Make-Ahead Pasta Salad
Yes, you can make this recipe ahead of time. In fact, it tastes even better the next day! The pasta should chill for a few hours to soak up the savory and sweet dressing flavors. Then serve it up cold for lunch or dinner.
The pasta can be stored for up to four days in an airtight container in the fridge.
More Favorite Summer Side Dishes
If you’re planning a summer party for Memorial Day, the 4th of July, or just a sunny saturday afternoon, here are some other favorite BBQ recipes to add to your menu:
- Devilled Eggs with Bacon & BBQ Sauce are another delicious and summery way to serve easy pressure cooker eggs.
- Instant Pot Baked Beans are smoky, sweet, savory and so easy to make in a pressure cooker.
- Corn on the Cob is an all-American classic for a reason! And it’s never been more fool-proof than when you make it in an Instant Pot.
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- 1 1⁄2 cups uncooked small shell macaroni
- 3 large eggs
- 2 1/2 cups water
- 1 teaspoon salt
- 3⁄4 cup mayonnaise
- 1⁄3 cup sugar
- 1⁄4 cup white vinegar
- 2 tablespoons yellow mustard
- 1⁄2 cup chopped celery
- 1⁄4 cup chopped onion
- salt and freshly ground black pepper
Add the macaroni, whole eggs, water, and salt to the pressure cooking pot. Lock lid in place, select High Pressure and 5 minutes cook time.
When the cook time ends, turn off the pressure cooker and let the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
Remove the eggs with a slotted spoon and place them in ice cold water. Drain macaroni in a colander. When eggs are cool, peel and dice them.
In a large bowl, mix together the mayonnaise, mustard, vinegar, and sugar. Stir in the macaroni, celery, onion, and diced eggs. Add salt and pepper to taste.
Chill several hours or overnight before serving.
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