Creamy Macaroni Salad Summer Picnic Hit

Ingredients

• 1 cup good-quality mayonnaise (like Hellmann's or Duke's)
• 1/2 cup sour cream
• 2 tablespoons apple cider vinegar
• 2 tablespoons sweet pickle relish
• 1 tablespoon Dijon mustard
• 1 1/2 cups diced celery (about 3-4 stalks)
• 1 cup diced red bell pepper (about 1 medium pepper)
• 1/2 cup finely diced red onion
• Salt to taste
• Freshly ground black pepper to taste
• 2 hard-boiled eggs, chopped (optional)
• 1-2 tablespoons milk (for loosening the salad before serving, if needed)

Instructions

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, but aim for 1-2 minutes past al dente, until fully tender.

2. 2

   Drain the pasta in a colander and rinse thoroughly with cold water until completely cool. Shake the colander well to remove as much water as possible.

3. 3

   While the pasta cools, make the dressing. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sweet pickle relish, and Dijon mustard until smooth. Season generously with salt and pepper.

4. 4

   Add the completely cooled and drained pasta to the bowl with the dressing. Add the diced celery, red bell pepper, and red onion. If using, add the chopped hard-boiled eggs.

5. 5

   Use a large rubber spatula to gently fold everything together until every piece of pasta is evenly coated. Be careful not to mash the pasta.

6. 6

   Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, but preferably 4 hours or overnight.

7. 7

   Before serving, give the salad a good stir. If it seems dry, add 1-2 tablespoons of milk or extra mayonnaise to loosen it up.

8. 8

   Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed. Transfer to a serving bowl and garnish with a sprinkle of paprika or fresh chives.