Description
Creamy, crunchy, and delightfully nostalgic, Dolly Parton’s Macaroni Salad is a Southern staple that never goes out of style. This easy recipe makes the perfect quick lunch, picnic side, or make-ahead dish for gatherings. Loaded with elbow pasta, crisp veggies, hard-boiled eggs, and a tangy-sweet dressing, it’s a classic comfort food that never disappoints. Perfect for potlucks, easy dinner ideas, and healthy snack boards—this easy recipe is one to save!
Ingredients
2 cups elbow macaroni
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
2 teaspoons sugar
1/2 cup celery, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, diced
3 hard-boiled eggs, chopped
Salt and black pepper, to taste
Instructions
1. Cook the elbow macaroni in salted boiling water until al dente (about 7–8 minutes). Drain and rinse under cold water to stop cooking. Let it cool completely.
2. In a large bowl, whisk together mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, and sugar until smooth.
3. Finely dice the celery, red bell pepper, and red onion. Peel and chop the hard-boiled eggs.
4. Add the cooled pasta, vegetables, and chopped eggs into the dressing bowl. Stir until evenly coated.
5. Season with salt and black pepper to taste. Cover and refrigerate for at least 2 hours before serving. Stir again before serving.
Notes
For best flavor, chill the salad for at least 2 hours before serving.
You can substitute dill pickles if you don’t like sweet relish.
Add cubed ham or shredded cheddar to make it a main dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 390mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: macaroni salad, Dolly Parton macaroni, summer side dish, picnic salad, creamy pasta salad