🥗🧅 Pennsylvania Dutch Macaroni Salad

by

— 1954 Church Cookbook Recipe 😋🥚✨
This old-fashioned Pennsylvania Dutch macaroni salad is creamy, tangy, and lightly sweet with that unmistakable church-supper flavor families have loved for generations. Inspired by treasured 1950s community cookbooks, it’s simple, comforting, and perfect alongside fried chicken, ham, or summer barbecue plates.

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: 8 servings

Ingredients:

  • 1 pound elbow macaroni
  • 3 hard-boiled eggs, chopped
  • 1 cup celery, finely diced
  • 1/2 cup sweet onion, finely chopped
  • 1/2 cup shredded carrots
  • 1/2 cup sweet pickle relish
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Bring a large pot of salted water to a boil and cook the elbow macaroni until tender. Drain and rinse under cold water.
  2. In a large bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, celery seed, paprika, salt, and black pepper.
  3. Add the cooled macaroni, chopped eggs, celery, onion, carrots, relish, and parsley to the bowl.
  4. Fold everything together gently until the pasta is evenly coated in the creamy dressing.
  5. Cover and refrigerate for at least 1 hour before serving so the flavors can blend together.
  6. Stir well before serving and garnish with an extra sprinkle of paprika if desired.

Pro Tip:
For that true vintage church-cookbook taste, make the salad a day ahead—the sweet-tangy dressing settles into the pasta overnight and tastes even better the next afternoon.

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