Amish Macaroni Potato Salad THM-S

Amish Macaroni Potato salad has always been a favorite with our family and for carry-in dish dinners. I have often wished for a healthier version (without potatoes) and after numerous attempts  I have come up with this recipe using spaghetti squash. Our family loves it and the serving dish comes back to the kitchen completely empty.  Most people are surprised what is used to replace the potatoes but comment on how tasty it really is.

Amish Macaroni Potato Salad  THM-S

  • 1 box  Dreamfield Elbows 
  • 4 cups cooked spaghetti squash
  • 2 cups finely diced celery
  • 1 cup shredded carrots
  • 1/2 cup finely diced onion
  • 6 hard boiled eggs, chopped

Dressing:

Cook pasta following instructions on box. Drain and rinse well. Chop spaghetti squash so the strands are no longer than 3/4 inch. Toss together elbows, spaghetti squash, celery, carrots, onion, and eggs. Combine mayo, salt, apple cider vinegar, mustard, Gentle Sweet, and garlic powder together. Pour over salad and stir lightly. Refrigerate for 2-4 hours for flavors to combine. 12-14 servings.

**I often cook the spaghetti squash in the microwave, each half for 8 minutes.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. I love the fine blade in the Vidalia Onion Chopper to chop celery and onions. 

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Trim Healthy Mama — THM Gentle Sweet, Mineral Salt  

Amish Macaroni Potato Salad  THM-S

Course Salad
Author Glenda Groff

Ingredients

  • 1 box  Dreamfield Elbows
  • 4 cups cooked spaghetti squash
  • 2 cups finely diced celery
  • 1 cup shredded carrots
  • 1/2 cup finely diced onion
  • 6 hard boiled eggs

Dressing:

  • 1 1/2 cups Mayonnaise sugar free
  • 1 teaspoon salt
  • 1/4 cup apple cider vinegar
  • 1/4 cup prepared mustard
  • 1/2 cup THM Gentle Sweet
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt

Instructions

  1. Cook pasta following instructions on box. Drain and rinse well. Chop spaghetti squash so the strands are no longer than 3/4 inch. Toss together elbows, spaghetti squash, celery, carrots, onion, and eggs. Combine mayo, salt, apple cider vinegar, mustard, Gentle Sweet, garlic powder, and celery salt together. Pour over salad and stir lightly. Refrigerate for 2-4 hours for flavors to combine. 12 - 14 servings.

You will find many more salad and salad dressing recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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