Dolly Parton's Macaroni Salad
Dolly Parton's Macaroni Salad is a creamy, tangy Southern classic loaded with tender elbow macaroni, crunchy celery, sweet red bell pepper, and rich hard-boiled eggs in a perfectly balanced mayonnaise dressing. This make-ahead side dish is ideal for potlucks, barbecues, or easy weekday lunches.
Equipment
- Large Pot
- Colander
- Large mixing bowl
- Whisk
- Spatula
- Cutting Board
- Chef's Knife
Ingredients
- 1 lb elbow macaroni dry
- 1.5 cups mayonnaise Duke's preferred
- 2 tbsp yellow mustard
- 1 tbsp granulated sugar
- 1 tbsp apple cider vinegar
- 1 tsp cracked black pepper
- 1 cup celery finely diced
- 0.5 cup red bell pepper finely diced
- 0.25 cup red onion minced
- 3 large hard-boiled eggs yolks crumbled, whites diced
- 2 tbsp fresh parsley chopped for garnish
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water until tender. Drain, rinse with cold water, and let drain thoroughly.
- In a large mixing bowl, whisk together mayonnaise, yellow mustard, sugar, apple cider vinegar, and cracked black pepper until smooth. Crumble the hard-boiled egg yolks into the dressing and whisk to combine.
- Add the cooled macaroni to the dressing and fold gently until evenly coated.
- Add the diced celery, red bell pepper, minced red onion, and diced hard-boiled egg whites. Fold until well combined.
- Cover and refrigerate for at least 2 hours. Before serving, stir, adjust seasoning, and garnish with chopped fresh parsley.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Stir before serving and add a splash of milk or vinegar if needed to restore creaminess.
Reheating: This salad is served cold; do not reheat.
Best Tips: Cook pasta just until tender, rinse with cold water to stop cooking, and use full-fat mayonnaise for the creamiest texture. Crumble egg yolks into the dressing for extra richness.
Variations: Add diced ham or bacon for a heartier dish, swap red bell pepper for green, or stir in a little pickle relish for extra tang.