Description
A creamy, tangy, and nostalgic Southern classic, Dolly Parton’s Macaroni Salad blends elbow pasta, crisp veggies, and a hint of mustard in a mayo-based dressing. Perfect for potlucks, BBQs, or a make-ahead lunch side.
Ingredients
2 cups elbow macaroni, cooked and cooled
1/2 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons apple cider vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped celery
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
2 hard-boiled eggs, chopped
Instructions
1. Boil the elbow macaroni until al dente, drain, rinse with cold water, and let it cool completely.
2. In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
3. Add celery, bell pepper, onion, and chopped eggs to the dressing and mix well.
4. Fold in the cooled macaroni until evenly coated.
5. Cover and chill in the refrigerator for at least 1 hour before serving.
Notes
This salad is best when made a few hours in advance.
You can adjust the veggies based on preference.
Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg
Keywords: macaroni salad, potluck recipe, Dolly Parton salad