Dolly Parton's Macaroni Salad
Dolly Parton's Macaroni Salad is a creamy, cool macaroni salad with cucumber, sour cream, sweet pickle relish, green pepper, and hard-boiled eggs. It is a make-ahead friendly side dish with classic sweet-tangy flavor and a fresh crunch.
Ingredients
- 1 pound elbow macaroni
- 2 cups cucumber diced, peeled or unpeeled
- 1 cup green bell pepper diced
- 2 tablespoons onion grated
- 1/2 cup sweet pickle relish
- 2 hard-boiled eggs chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1/4 cup milk
- kosher salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, following the package timing as needed.
- Drain the cooked macaroni and rinse it well under cold water to stop the cooking.
- Let the macaroni drain thoroughly, shaking the colander as needed to remove excess water, then transfer it to a large bowl.
- Add the diced cucumber, diced green bell pepper, grated onion, and sweet pickle relish to the macaroni, then stir until evenly combined.
- In a separate small bowl, stir together the mayonnaise, sour cream, and milk, then season with kosher salt and freshly ground black pepper to taste.
- Pour the dressing over the macaroni mixture and stir until everything is coated.
- Add the chopped hard-boiled eggs last and gently fold them in, then cover and chill until ready to serve, preferably overnight or for at least a few hours.
Notes
Keep the macaroni salad covered in the refrigerator and enjoy it within 3 to 4 days. Stir well before serving leftovers, do not reheat, and return it to the refrigerator when it is no longer being served, especially in warm weather.
Nutrition
Calories: 513kcal
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