Ingredients:

  • 1 pound (450g) elbow macaroni
  • 1 cup (120g) mayonnaise
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup (75g) red onion, finely chopped
  • 1 cup (150g) celery, finely chopped
  • 1/2 cup (75g) green bell pepper, finely chopped
  • 1/2 cup (75g) red bell pepper, finely chopped
  • 1/2 cup (75g) sweet pickle relish
  • 1/4 cup (35g) fresh parsley, chopped
  • 2 hard-boiled eggs, chopped
  • Salt, to taste

Instructions:

  1. Cook macaroni according to package directions until al dente. Drain well and rinse with cold water to stop cooking.
  2. In a large mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery salt, and pepper.
  3. Add red onion, celery, green bell pepper, red bell pepper, sweet pickle relish, and parsley to the dressing.
  4. Add the cooked and cooled macaroni to the bowl with the dressing and vegetables. Toss to combine thoroughly.
  5. Gently fold in the chopped hard-boiled eggs.
  6. Season with salt to taste. Cover and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the flavors to meld.
  7. Stir before serving and enjoy this classic macaroni salad recipe!