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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Servings:
Ingredients
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.