Here is the recipe for Dolly Parton’s famous Macaroni Salad. This is a classic, slightly sweet, and incredibly creamy Southern-style pasta salad. Dolly has shared various versions of this over the years, and it is known for being colorful, crunchy, and perfect for potlucks, barbecues, or holiday dinners.
Why You’ll Love This Recipe
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Perfect balance: It combines creamy dressing with crunchy fresh vegetables.
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Make-ahead friendly: It actually tastes better the next day after the flavors have melded together.
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A true crowd-pleaser: This makes a large batch, making it ideal for feeding a big family or taking to a gathering.
Ingredients
For the Salad:
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4 cups dry elbow macaroni (about 1 lb)
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4 hard-boiled eggs, peeled and chopped
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1 cup celery, finely diced
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1/2 cup sweet onion (like Vidalia) or red onion, finely minced
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1/2 cup green bell pepper, finely diced
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1/2 cup red bell pepper, finely diced (adds color and sweetness)
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1/2 cup sweet pickle relish or finely chopped bread-and-butter pickles (drained)
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1/4 cup pimentos, drained (optional, but Dolly often includes these)
For the Dressing:
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1 1/2 cups high-quality mayonnaise (Dolly recommends Hellmann’s or Duke’s)
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1/4 cup yellow mustard (American yellow mustard works best for that classic tang)
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2 tablespoons apple cider vinegar or white vinegar
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2 tablespoons granulated sugar (this provides Dolly’s signature hint of sweetness)
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1/2 teaspoon celery salt
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1/2 teaspoon black pepper
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1/4 teaspoon paprika, plus more for garnish
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A splash of pickle juice (from the relish jar), to thin the dressing if needed
Instructions
1. Cook the Macaroni
Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions until it is just past al dente (you want it tender, but not mushy, as it will absorb the dressing).
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Pro Tip: Do not rinse the pasta! Rinsing washes away the starches that help the dressing stick. However, if you are worried about it clumping while cooling, you can drain it and toss it with a tiny drizzle of neutral oil or a splash of the pickle juice.
2. Prep the Veggies and Eggs
While the pasta cooks, chop the hard-boiled eggs, celery, onion, and bell peppers into small, uniform pieces. The key to a great macaroni salad is getting a little bit of crunch and flavor in every single bite, so don’t leave the pieces too large.
3. Make the Creamy Dressing
In a large mixing bowl (big enough to hold the entire salad), whisk together the mayonnaise, yellow mustard, vinegar, sugar, celery salt, black pepper, and paprika. Whisk until the sugar has dissolved and the dressing is completely smooth. Taste the dressing—if it is too thick, add a splash of pickle juice or milk to loosen it up.
4. Combine the Salad
Add the slightly cooled macaroni, chopped eggs, celery, onions, bell peppers, and sweet relish to the bowl with the dressing.
Using a large spatula or wooden spoon, fold everything together very gently until every piece of pasta is completely coated in the creamy dressing.
5. Chill (The Most Important Step)
Transfer the macaroni salad to a serving bowl, cover it tightly with plastic wrap, and place it in the refrigerator.
You must let it chill for at least 2 hours, but 4 to 24 hours is even better. During this time, the pasta will soak up the tangy, sweet dressing, and the flavors will meld together.
6. The Final Touch
Before serving, take the salad out of the fridge and give it a good stir. Macaroni salad tends to thicken up as it sits in the fridge. If it looks a little dry, stir in a spoonful or two of mayonnaise or a splash of milk to bring it back to a creamy consistency.
Sprinkle the top with a light dusting of paprika for a classic, colorful finish.
Tips for Success
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Don’t overcook the pasta: Mushy macaroni will fall apart when you mix it. Cook it exactly to package directions.
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Drain the relish well: If your sweet relish is very watery, press it into a strainer before adding it. Too much liquid will make the dressing runny.
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Adjust to your taste: If you like a tangier salad, add a little more vinegar or mustard. If you like it sweeter (like Dolly does), add an extra pinch of sugar.
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Add some heat: If you want to give it a little kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing.