Description
This Dolly Parton’s Macaroni Salad is a creamy, Southern-style classic made with elbow macaroni, mayo, relish, and fresh veggies. Perfect for summer cookouts, potlucks, or a nostalgic family dinner side dish. Easy, tangy, and packed with flavor!
Ingredients
2 cups elbow macaroni
1 cup mayonnaise
1/4 cup sweet pickle relish
1 tablespoon apple cider vinegar
1 teaspoon yellow mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 stalks celery, diced
1/2 red bell pepper, chopped
1/4 cup red onion, finely chopped
2 hard-boiled eggs, chopped
Instructions
1. Boil a large pot of salted water and cook the elbow macaroni until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together mayonnaise, relish, vinegar, mustard, sugar, salt, and pepper until smooth.
3. Chop celery, red bell pepper, red onion, and boiled eggs into bite-sized pieces.
4. Add cooled pasta to the dressing and fold in chopped veggies and eggs.
5. Mix well to coat evenly, then cover and refrigerate for at least 1 hour before serving.
Notes
This salad tastes best after chilling for a few hours.
Use full-fat mayo for creaminess, but you can substitute with Greek yogurt.
Add a splash of pickle juice for more tang if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg