Ingredients:

  • 1 pound (450g) elbow macaroni
  • 1 cup (120g) diced celery, about 2 medium stalks
  • ½ cup (60g) diced red onion, about ½ small onion
  • ½ cup (75g) diced red bell pepper, about ½ medium pepper
  • ½ cup (75g) diced green bell pepper, about ½ medium pepper
  • ½ cup (60g) sweet pickle relish (drained)
  • 4 large hard-boiled eggs, peeled and chopped
  • 1 cup (240ml) mayonnaise (full-fat for best flavour, but light mayo can be substituted)
  • ¼ cup (60ml) sour cream
  • 2 tablespoons (30ml) yellow mustard
  • 2 tablespoons (30ml) white vinegar
  • 2 tablespoons (30ml) granulated sugar
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • ¼ teaspoon (1.25ml) paprika

Instructions:

  1. Cook macaroni according to package directions until al dente. Drain immediately and rinse with cold water to stop the cooking process and prevent sticking. Drain well.
  2. Dice celery, red onion, red bell pepper, and green bell pepper into small, even pieces.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream, yellow mustard, white vinegar, sugar, salt, pepper, and paprika until smooth.
  4. Add the cooked macaroni, diced celery, red onion, red bell pepper, green bell pepper, sweet pickle relish, and chopped hard-boiled eggs to the dressing. Gently stir to combine, ensuring all ingredients are evenly coated.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, taste and adjust seasonings as needed. Add more salt, pepper, or sugar to your liking. Serve cold.