Creamy macaroni with cucumber, green pepper, pickle relish, eggs, mayo, and sour cream—Dolly Parton’s Macaroni Salad Recipe is classic Southern comfort.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You ever taste something and instantly feel like you’re at a family reunion, sitting on a fold-out chair with a paper plate balanced on your lap? That’s exactly what happened the first time I made Dolly Parton’s Macaroni Salad Recipe. I swear, one bite and I was back at my grandma’s church potluck, listening to my uncle argue about football while Dolly played softly on the kitchen radio.
Funny thing—I didn’t even mean to make it “her way” at first. I stumbled on the recipe while flipping through a cookbook and thought, how different could it be from the classic macaroni salads I grew up with? Turns out—pretty different. Her version has this creamy tang that feels indulgent without being heavy, and the relish (yes, pickle relish) gives it a zing that sneaks up on you. It’s familiar, but with Dolly’s sparkle. Kinda like when she re-records a classic song—you already love it, but somehow it feels brand new.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Dolly Parton’s Macaroni Salad Recipe?
Here’s the thing: Dolly Parton’s Macaroni Salad Recipe is simple, sure, but that’s part of the magic. It’s creamy without being gloopy. It’s fresh thanks to cucumber and green pepper. And those hard-boiled eggs? They’re like little nuggets of nostalgia. Honestly, it’s the kind of dish you can throw together quickly, but it still has that “made with love” vibe. And let’s be real—if Dolly signs off on it, it’s gotta be good.
Ingredient Notes:
Okay, let’s talk about what makes this salad tick:
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Macaroni – Classic elbow pasta. You can’t really replace it without changing the whole vibe.
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Cucumber – Adds crunch. Without it, you lose that refreshing bite.
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Green Pepper – Gives a little earthy flavor and some color.
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Sweet Pickle Relish – Don’t skip this. It’s Dolly’s little “secret.” Tangy and sweet, it makes the salad pop.
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Onion – Sharp, but just enough to cut the creaminess.
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Hard-Boiled Eggs – Adds richness and a touch of nostalgia.
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Mayo + Sour Cream – This duo is genius. Creamy, tangy, and smooth.
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Milk – Just a splash to keep the dressing from being too heavy.
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Salt & Pepper – The simplest ingredients but the ones that balance everything else.
How To Make Dolly Parton’s Macaroni Salad?
Step 1: Cook the pasta.
Boil your macaroni until it’s just al dente. Nobody likes mushy noodles in their mac salad. Drain, rinse under cold water, and set aside.
Step 2: Mix the veggies.
Grab a big bowl and toss in cucumber, green pepper, pickle relish, and onion. This is the crunchy, colorful backbone of the salad.
Step 3: Whisk the dressing.
In a smaller bowl, whisk together mayo, sour cream, milk, salt, and pepper. It should be creamy but pourable—not a heavy blob.
Step 4: Bring it all together.
Stir the dressing into the macaroni and veggies. Fold in the chopped eggs gently (they’re delicate little guys).
Step 5: Chill out.
Cover the bowl and chill for at least an hour—overnight is even better. The flavors meld together and trust me, it’s worth the wait.
Want To Save This Recipe?
Storage Options:
This salad keeps beautifully in the fridge for up to 3 days. In fact, I think it tastes better the next day after the flavors have mingled. Just give it a quick stir before serving because the dressing sometimes settles a bit.
Variations and Substitutions:
Now, you know Dolly wouldn’t mind you putting your own spin on this:
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Swap sweet relish for dill if you want more tang.
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Add diced ham or shredded chicken to make it a meal.
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Use light mayo or Greek yogurt if you want to lighten things up.
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Toss in some fresh herbs like parsley or dill to make it fancy.
What to Serve with Dolly Parton’s Macaroni Salad?
This salad is a team player—it goes with just about everything:
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BBQ ribs or grilled chicken at a cookout.
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Sandwiches on a picnic spread.
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Fried chicken if you’re going classic Southern.
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Even as part of a holiday buffet—yep, it works outside of summer too.
Frequently Asked Questions:
Can I make this ahead of time?
Yes, and you should! It’s even better after sitting overnight.
What if I hate pickle relish?
Try dill pickles instead. Or leave it out—but honestly, it won’t be Dolly’s salad without it.
Can I make it healthier?
Swap in Greek yogurt or light mayo. It changes the flavor a bit, but it’s still tasty.
And there you have it—Dolly Parton’s Macaroni Salad Recipe. It’s creamy, crunchy, a little tangy, and a whole lot of comfort. Honestly, it’s the kind of dish you’ll catch yourself eating straight from the bowl at midnight. But hey, Dolly would probably approve.
So tell me—are you team sweet relish or team dill pickles?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Dolly Parton’s Macaroni Salad Recipe
Ingredients
- 1 pound macaroni
- 2 cups cucumber diced
- 1 cup green bell pepper diced
- 2 tablespoons onion finely grated
- ½ cup sweet pickle relish
- 2 hard-boiled eggs chopped
- 1 cup mayonnaise
- 1 cup sour cream
- ¼ cup milk
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Cook the Pasta:
- In a large pot of salted boiling water, cook the macaroni until al dente. Drain thoroughly and rinse under cold water to cool. Transfer to a large mixing bowl.
Combine Vegetables:
- Add the diced cucumber, green bell pepper, pickle relish, and grated onion to the cooled macaroni. Stir to distribute evenly.
Prepare the Dressing:
- In a separate bowl, whisk together the mayonnaise, sour cream, milk, salt, and pepper until smooth and well combined.
Assemble the Salad:
- Pour the prepared dressing over the macaroni mixture. Stir gently until all ingredients are fully coated. Carefully fold in the chopped hard-boiled eggs.
Chill and Serve:
- Cover the bowl with plastic wrap or a tight-fitting lid. Refrigerate for at least 1 hour, preferably overnight, to allow flavors to meld before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
