Description
This Dolly Parton Macaroni Salad is an easy, classic, and creamy side dish featuring al dente elbow macaroni mixed with a tangy dressing of mayonnaise, mustard, and apple cider vinegar, combined with crunchy vegetables and chopped eggs. Perfectly chilled and flavorful, it’s a proven crowd-pleaser for picnics, potlucks, and family gatherings.
Ingredients
Scale
Macaroni
- 2 cups elbow macaroni, uncooked
Dressing
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Mix-ins
- ½ cup celery, finely chopped
- ½ cup red bell pepper, finely chopped
- ½ cup green bell pepper, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup sweet pickle relish
- 2 hard-boiled eggs, chopped
Instructions
- Cook macaroni: Cook elbow macaroni according to the package instructions until al dente. Drain, rinse with cold water, and let cool completely.
- Prepare dressing: In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until smooth and creamy.
- Add vegetables and eggs: Add chopped celery, red and green bell peppers, red onion, sweet pickle relish, and chopped hard-boiled eggs to the bowl with the dressing.
- Combine macaroni and dressing: Gently fold in the cooled macaroni until the pasta is evenly coated with the dressing and mix-ins are well distributed.
- Chill: Cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving to allow the flavors to meld.
- Serve and enjoy: Serve the macaroni salad chilled as a creamy and comforting classic side dish.
Notes
- Ensure the macaroni is fully cooled before mixing to prevent the mayonnaise dressing from becoming oily.
- For best flavor, refrigerate the salad for several hours or overnight.
- Adjust the amount of salt and pepper according to taste.
- Hard-boiled eggs add richness but can be omitted for a vegetarian version.
- Add a squeeze of lemon juice for extra brightness if desired.
