Description
When you think of Southern comfort food, images of golden cornbread, crispy fried chicken, and creamy macaroni salad probably dance through your mind. Dolly Parton’s macaroni salad stands as a testament to the beauty of home-style cooking—where humble ingredients come together to create something truly special.
Ingredients
Creating the perfect Dolly Parton’s macaroni salad starts with gathering quality ingredients that work together in perfect harmony. Each component plays a crucial role in building the layers of flavor that make this dish so irresistible.
Base Ingredients:
- 1 pound elbow macaroni (or small shell pasta)
- 6 large eggs, hard-boiled and chopped
- 1 cup celery, finely diced
- 1/2 cup sweet onion, finely minced
- 1/2 cup bell pepper (red or green), diced
- 1/4 cup sweet pickle relish
Creamy Dressing:
- 1 1/2 cups mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Garnishes:
- Paprika for dusting
- Fresh chives, chopped
- Cherry tomatoes, halved
Substitution Options:
For those with dietary restrictions, this recipe adapts beautifully. Gluten-free pasta works wonderfully, though you might need to adjust cooking time slightly. Greek yogurt can replace up to half the mayonnaise for a lighter version, while vegan mayonnaise makes this suitable for plant-based diets. If you prefer less sweetness, reduce the sugar by half, and for those avoiding eggs, consider adding extra vegetables for substance and color.
Instructions
Start by bringing a large pot of salted water to a rolling boil. Cook the elbow macaroni according to package directions until just tender—you want it al dente since it will continue to soften slightly as it sits with the dressing. Drain thoroughly and rinse with cold water to stop the cooking process and cool the pasta quickly.
While the pasta cooks, ensure your hard-boiled eggs are properly prepared. Place eggs in a single layer in a saucepan, cover with cold water by about an inch, and bring to a boil. Once boiling, remove from heat, cover, and let stand for 12 minutes. Transfer to ice water immediately to prevent overcooking and make peeling easier.
The heart of this macaroni salad lies in its creamy, perfectly balanced dressing. In a large mixing bowl, whisk together mayonnaise, yellow mustard, and apple cider vinegar until smooth. The vinegar adds a subtle tang that brightens the entire dish without being overpowering.
Gradually whisk in the sugar, ensuring it dissolves completely. Add celery seed, salt, and black pepper, whisking until the mixture is completely uniform. Taste and adjust seasonings—the dressing should be creamy with a perfect balance of sweet and tangy flavors.
Dice the celery into small, uniform pieces to ensure even distribution and the perfect amount of crunch in every bite. Mince the sweet onion finely—you want its flavor throughout without overwhelming chunks. Cut the bell pepper into small, colorful pieces that add both visual appeal and fresh flavor.
The key to perfect vegetables in macaroni salad is consistent sizing. Everything should be small enough to fit comfortably on a fork with the pasta but large enough to maintain their distinct textures and flavors.
In your largest mixing bowl, combine the cooled pasta, chopped hard-boiled eggs, diced celery, minced onion, bell pepper, and pickle relish. Pour the prepared dressing over the mixture and fold everything together gently but thoroughly.
Use a large spoon or spatula to fold rather than stir, ensuring every piece of pasta and every vegetable gets coated with the creamy dressing without breaking up the eggs too much. The mixture should look cohesive and well-combined.
After mixing, taste the salad and adjust seasonings as needed. Sometimes a pinch more salt or a touch more sugar makes all the difference. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, though overnight is even better.
The chilling time allows all the flavors to meld together and the pasta to fully absorb the dressing, creating that perfect creamy consistency that makes this Dolly Parton’s macaroni salad so irresistible.
Nutrition
- Calories: 285-315
- Sodium: 420-480 mg
- Fat: 14-18 grams
- Carbohydrates: 32-38 grams
- Fiber: 2-3 grams
- Protein: 8-10 grams