Dolly Parton’s Macaroni Salad

Creamy, tangy, and just the right kind of nostalgic — this is Dolly Parton’s Macaroni Salad as I make it: elbow macaroni folded into a mayo-forward dressing with pickles, celery, onion, and a little mustard bite. It’s the kind of side that shows up at potlucks and somehow disappears first. You should try it because it hits that Southern comfort spot without being fussy, and it’s forgiving when the fridge is a mess.

My husband is embarrassingly dramatic about this salad. He’ll take a forkful, close his eyes, and whisper, “It tastes like a church picnic,” like it’s a compliment and a confession. The kids have learned to hide in the pantry and eat it straight from a bowl when they think no one’s looking. We first made it one rainy Sunday: too tired to cook, too proud to order pizza, and it turned into an instant staple. Now it’s the thing people ask me to bring to every barbecue, birthday, and “we just finished the yard work” celebration.

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This salad has saved more lazy Sundays than I’d like to admit. I’ve ruined it by over-mixing once (it went mushy and sad), and I’ve made it sing by chilling it overnight so the flavors calm down and kiss each other. I once used sweet relish instead of diced pickles because I thought I was being clever; it was sweeter but still good — my sister called it “picnic candy.” Pro tip: don’t add too much dressing at first; you can always add more after it chills.

Shopping Tips

– Grains/Pasta: Use good-quality elbow macaroni or small shells — they hold dressing well. Avoid extra-thin pasta; it gets soggy fast.
– Dairy: If you like a richer dressing, grab full-fat mayo and a little sour cream; low-fat versions work but the texture changes.
– Vegetables: Choose crisp celery and a firm, sweet onion (Vidalia or red work). Avoid limp produce — it kills the crunch.
– Crunch Extras: Dill pickles or sweet pickles both work; buy whole pickles to dice yourself for better texture control.
– Fresh Herbs: A handful of minced parsley brightens everything — buy bunches, not tubs, for better flavor and price.

Prep Ahead Ideas

– Cook the pasta a day ahead, rinse, toss with a little oil, and keep it refrigerated in an airtight container so it’s ready to be dressed.
– Chop veggies and pickles the day before and store separately in shallow containers to keep them crisp.
– Mix the dressing a day ahead to let flavors mellow; keep it chilled and give it a taste before tossing with pasta.
– Use shallow containers for quicker cooling and easier stacking in the fridge — it saves time and sanity.

✔Time-Saving Tricks

– Cook the pasta while you prep the veggies so everything is ready at once.
– Buy pre-chopped celery/onion if you’re in a real hurry — not glamorous, but it works.
– Use a bowl with a spout or a big measuring cup to whisk the dressing faster and with less splatter.
– Don’t rush the chill: the salad tastes best after at least a couple of hours in the fridge so flavors settle.

✔Common Mistakes

– Overcooking the macaroni — I did this once and it turned to mush; rinse with cold water immediately to stop cooking.
– Adding too much dressing right away — it can make the salad soupy; add a bit, chill, then adjust.
– Using limp produce — it makes the whole dish feel flat; swap in crunchier options or dice finer if you must.
– Skipping the chill — freshly dressed macaroni can taste overly sharp; let it rest for the right mellow.

What to Serve It With

– Best with grilled chicken, burgers, or pulled pork — barbecue vibes, always.
– Bright greens or a simple tomato salad for extra freshness.
– Cornbread or potato rolls if you’re leaning into Southern comfort.
– It’s also perfect next to a cold fried chicken for peak picnic energy.

✔Tips & Mistakes

– Salt the pasta water so the noodles have flavor from the inside out.
– Taste the dressing before tossing — add a touch of sugar if it’s too tangy.
– If it’s too thick after chilling, thin with a splash of milk or pickle juice.
– I once forgot the pickles — instant regret. Don’t be me.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3–4 days. The pasta will soak up dressing over time and get firmer — still tasty, just different. Cold for breakfast? No judgment here; I’ve eaten it straight from the container before coffee. If you want to revive it, stir in a spoonful of mayo or a splash of milk and freshen with chopped parsley.

✔Variations and Substitutions

– Swap mayo for plain Greek yogurt (half-and-half with mayo if you want creaminess but less fat).
– Add chopped hard-boiled eggs for extra richness and protein.
– Toss in diced ham or shredded rotisserie chicken to make it a main-ish dish.
– For a lighter vibe, use small shells and more veggies; for a creamier, richer salad, add sour cream or extra mayo.
– I tried mustard powder instead of prepared mustard once — subtle but less tangy, so I prefer a dab of Dijon.

Frequently Asked Questions

Dolly Parton's Macaroni Salad

Creamy Southern-style macaroni salad with sweet relish, pimentos, and chopped eggs—perfect for picnics and potlucks.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 12 oz elbow macaroni
• ▢ 1.25 cup mayonnaise
• ▢ 0.25 cup sour cream for extra creaminess
• ▢ 1.5 tbsp yellow mustard
• ▢ 1 tbsp apple cider vinegar
• ▢ 3 tbsp sweet pickle relish
• ▢ 2 tsp granulated sugar
• ▢ 1.25 tsp kosher salt plus more to taste
• ▢ 0.75 tsp black pepper freshly ground
• ▢ 1 cup chopped celery finely chopped
• ▢ 0.75 cup diced red bell pepper
• ▢ 0.5 cup finely chopped red onion
• ▢ 2 oz diced pimentos, drained
• ▢ 1 cup chopped hard-boiled eggs about 4 eggs
• ▢ 0.25 tsp paprika for garnish

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook macaroni until just tender, 7 to 8 minutes.
• Drain and rinse with cold water until cool. Shake off excess water very well.
• Whisk mayonnaise, sour cream, mustard, vinegar, sugar, salt, pepper, and relish in a large bowl.
• Stir in celery, bell pepper, red onion, and pimentos until evenly coated.
• Fold in the cooled macaroni until well dressed. Gently fold in the chopped eggs.
• Cover and chill for at least 1 hour. Taste, adjust seasoning, and sprinkle with paprika to serve.

Notes

Variation: Swap half the mayo for plain Greek yogurt, or add diced dill pickles for extra tang. For a touch of heat, stir in a pinch of cayenne. Storage: Keep chilled in an airtight container for up to 4 days; refresh with a spoonful of mayo if it thickens.

This recipe is an original creation inspired by classic Dolly Parton's Macaroni Salad flavors. All ingredient ratios and instructions are independently developed.