Amish Sweet and Sour Dressing

When I think of an Amish salad dressing, I think of Amish Sweet and Sour Dressing. The celery seed laden dressing with vinegar and oil has long been one of my favorites.

The first time I ever remember eating this style of sweet and sour dressing was at a Dutch Pantry restaurant on a garden salad of mostly ice berg lettuce when I was a child. Despite my lack of enthusiasm for food in general during much of my childhood, I still remember eating this dressing.

As an adult I used to order it every time I ate at a Dutch Pantry, which was much more often than in my childhood as I passed one on the way home from work everyday.  I also purchase Bob Evans’ Colonial dressing by the pint as well as in their restaurants.  Or, I ate it when I went on fairly frequent trips to the Amish Country of Ohio.  Then, I moved to an area that lacked any Dutch Pantry, Bob Evans, or an Amish Country.  So, I bought the recipe of one of my favorite Amish Country restaurants and started making my own.

It stores very well in the refrigerator.  A batch usually lasts me a couple of months when I make Amish Macaroni Salad for a crowd and even longer if I don’t.  I have no idea what the actual shelf-life should be; I am just relaying my experience.

Sweet and Sour Salad Dressing
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  • 1 c. granulated sugar
  • 1 tsp. salt
  • 1/2 tsp. white or black pepper
  • 1 tsp. celery seed
  • 2 Tbsp. salad dressing (Miracle Whip)
  • 2 tsp. prepared yellow mustard
  • 1/2 c. apple cider vinegar
  • 1 med. onion, grated or diced
  • 1 c. oil ( canola, corn, or other mild oil)


  1. Place all the ingredients except the oil in a blender.
  2. Turn on blender and slowly pour in the oil as ingredients blend.
  3. Blend until everything is well incorporated.
  4. Store in a jar or other glass container in the refrigerator.

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