Dolly Parton’s Macaroni Salad

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This iconic Southern side dish from the Queen of Country features a creamy blend of mayonnaise and sour cream with a refreshing cucumber crunch.

Scale

1 lb macaroni

2 cup diced cucumber

1 cup diced green pepper

2 tablespoons grated onion

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

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1. In a large pot of salted boiling water, cook the macaroni to al dente. Drain and rinse with cold water. Place in a large bowl.

2. Add cucumber, green pepper, relish, and onion to the bowl and mix together.

3. In a small bowl, whisk together mayo, sour cream, and milk. Season with salt and pepper.

4. Add the dressing to the macaroni mixture and stir to combine.

5. Add chopped hardboiled eggs and gently fold them in.

6. Cover and chill in the refrigerator, preferably overnight, before serving.

Rinse the pasta thoroughly with cold water to stop the cooking and remove excess starch.

Grating the onion instead of dicing it allows the flavor to distribute evenly throughout the dressing.

For the best results, let the salad sit overnight so the macaroni absorbs the flavors.

Find it online: https://www.flavourrecipe.com/dolly-partons-macaroni-salad/