Dolly Parton’s Macaroni Salad

 

Dolly Parton’s Macaroni Salad

This creamy, cool macaroni salad is a classic side dish that Dolly herself would be proud to serve. Packed with crisp cucumber, tangy sweet pickle relish, green pepper, and hearty hard-boiled eggs, it strikes the perfect balance between sweet, tangy, and fresh. It’s a make-ahead favorite that only gets better after a few hours in the fridge—ideal for potlucks, barbecues, and family gatherings.

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Total Time: 30 minutes (plus chilling time)

• Course: Side Dish

• Cuisine: American

• Servings: 8

• Calories: 513 kcal per serving
  

  Ingredients

  • 1 pound elbow macaroni

  • 2 cups diced cucumber (peeled or unpeeled, as you prefer)

  • 1 cup diced green bell pepper

  • 2 tablespoons grated onion (use a fine grater for best texture)

  • ½ cup sweet pickle relish

  • 2 hard-boiled eggs, chopped

  • 1 cup mayonnaise

  • 1 cup sour cream

  • ¼ cup milk (whole or 2% work best)

  • Kosher salt and freshly ground black pepper, to taste
    

    Instructions

    1. Cook the Pasta:
       Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente (firm to the bite).

    2. Cool the Pasta:
       Drain the macaroni in a colander and rinse thoroughly under cold running water to stop the cooking process and cool it down quickly. Shake the colander well to remove as much excess water as possible, then transfer the macaroni to a large mixing bowl.

    3. Add the Vegetables:
       To the bowl with the macaroni, add the diced cucumber, diced green bell pepper, grated onion, and sweet pickle relish. Stir until all the ingredients are evenly distributed.

    4. Make the Dressing:
       In a separate small bowl, whisk together the mayonnaise, sour cream, and milk until smooth. Season with kosher salt and freshly ground black pepper to your taste.
       

       1. Combine and Coat:
          Pour the dressing over the macaroni mixture and stir well until every piece is thoroughly coated.

       2. Fold in the Eggs:
          Gently fold in the chopped hard-boiled eggs, being careful not to overmix so the eggs stay in nice chunks.

       3. Chill and Serve:
          Cover the bowl and refrigerate for at least 3 to 4 hours, but overnight is even better—this allows the flavors to meld and the salad to fully develop its signature taste. Serve cold.
          

          Notes
          Storage: Keep the macaroni salad covered in the refrigerator and enjoy within 3 to 4 days. Stir well before serving leftovers.
          Serving: This salad is meant to be served cold—do not reheat. Return it to the fridge promptly after serving, especially in warm weather, to keep it safe and fresh.
          Make-Ahead Tip: This recipe is purposely designed for make-ahead preparation, so don't skip the chilling time; it's essential for the best flavor and texture.