2 lbs (about 4 cups dry) elbow macaroni or small shells
1½ cups celery, finely diced
1 cup yellow onion, finely diced (soak in cold water 10 mins to mellow, then drain)
¾ cup green bell pepper, finely diced
½ cup red bell pepper, finely diced (optional, for color)
3–4 hard-boiled eggs, chopped (optional, but traditional in some Amish communities)
For the Dressing:
2 cups mayonnaise (full-fat for best texture)
½ cup apple cider vinegar (or white vinegar)
½ cup granulated sugar (adjust to taste)
2 tbsp yellow mustard
1½ tsp celery seed (essential for authentic flavor!)
1 tsp salt
½ tsp black pepper
💡 Pro Tips: