Comments on: Instant Pot Amish Macaroni Salad

By: Sigrid Trombley

Sigrid Trombley — Sat, 25 Jun 2022 18:09:17 +0000

As mentioned in a previous comment we thought the dressing for this salad was too sweet. I made the macaroni salad again yesterday and made the dressing without sugar and we loved the salad. In fact I doubled the recipe (including doubling of the eggs) for two of us and it’s almost all gone! Every time I pass the refrigerator I take the salad out and spoon out a a few spoonfuls.

This recipe is kind of a blank canvas because of the ingredients one can add. Yesterday I used green onions instead of the red onion I used previously. I also added a chopped red bell pepper which, in addition to the celery, provides a beautiful red crunch. Being a lover of olives, I sliced some Greek black olives and green olives with pimento and added those. Those add a nice bit of salt in the bites of the salad. Looks like I’ll have to make more salad soon as I don’t think what we have left will last the day. While I’m not headed to a picnic or pot luck any time soon. this salad would be a great one to bring. I’d not made a macaroni salad in ages and really enjoyed this.

By: Sigrid

Sigrid — Sun, 05 Jun 2022 23:09:00 +0000

This is the first recipe from Barbara’s website we didn’t care for. We thought the dressing was too sweet. That’s too sweet for OUR taste. It might be perfect for yours. However I’d suggest adding less than 1/3 cup of sugar to start with. If you want the full amount after tasting the salad with less than 1/3 C. of sugar by all means add it.

By: Tonya

Tonya — Sun, 12 Sep 2021 23:47:42 +0000

In reply to Jan.

Yes–mac potato salad is definitely the “thing” to have with Hawaiian plate lunch. I’m gonna try this, too, and see if I can feel that I’m back in Hawai’i….

By: Barbara Schieving

Barbara Schieving — Sun, 12 Sep 2021 16:57:09 +0000

In reply to E. Tano. I don't think it has a strong mustard taste, but if you're concerned, I think cutting it back to 1 tablespoon sounds reasonable.

By: E. Tano

E. Tano — Sun, 12 Sep 2021 15:22:49 +0000

This looks great and I’m definitely going to try it but I’m not a fan of mustard. My question is can you taste the mustard and if cutting it back to 1 TB instead of 2, will it really alter the taste?

By: Barbara Schieving

Barbara Schieving — Fri, 21 Jun 2019 19:49:59 +0000

In reply to Ryan. That's so nice - thanks Ryan! What a fun way to change it up.

By: Ryan

Ryan — Fri, 21 Jun 2019 03:39:58 +0000

A good IP Mac Salad has been in my mind lately so I did a P search which would have taken most of my day sifting through recipes. I finally got that light bulb moment, check Barbara’s site. Bingo, you never let your readers down! Thank you! I’ve made this about a dozen times and never a miss. However, wanted to expand because it’s the best. So, one time I added chopped pineapple, which led me to adding diced cooked ham (after release to warm), which led me to white albacore tuna in water (2 cans drained.) Guess I should have have been briefer, but with this easy, yum recipe the possibilities are endless! Hooray for Barbara! (No, I’ve never met or spoken with her!)

By: Barbara Schieving

Barbara Schieving — Mon, 17 Jun 2019 05:04:13 +0000

In reply to Nicki.

Hi Nicki – when you’re cooking pasta you need to cover it completely with water, so you’ll use more than you would otherwise.

By: Nicki

Nicki — Sun, 16 Jun 2019 14:58:00 +0000

I have the PPCXL everything I’ve done uses 1 cup water.
Is the 21/4 cups water just for instant pot or because of the corn on cob & pasta? Even when I do a lot of hard boiled eggs at one time I only use 1 cup water. I m new to this and everyone has recipes for instant pot and all buttons and settings are different for the PPCXL. I’ve been really confused thinking I should’ve gone with the Instant Pot.

By: Barbara Schieving

Barbara Schieving — Sun, 19 May 2019 21:03:35 +0000

In reply to Joan Webster. Hi Joan - no, the eggs should be refrigerated eggs. I haven't tried rice vinegar, but I think it would work well.