Nana used to make this every Sunday before church. Still my fave!

– 8 ounces elbow macaroni or your favorite small pasta shape
– 6 hard-boiled eggs, peeled and chopped
– 1/3 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon mustard (Dijon or yellow, depending on your taste)
– 1 tablespoon apple cider vinegar
– 1 teaspoon sugar
– 1/2 teaspoon paprika, plus extra for garnish
– 1/4 teaspoon each of salt and black pepper
– 2 celery stalks, finely chopped
– 3 green onions, thinly sliced
– 1/4 cup sweet pickle relish (optional)
– Fresh parsley, chopped (for garnish)
1. Cook pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool; set aside.
2. In a large bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and pepper until smooth and creamy.
3. Add the cooked pasta, chopped eggs, celery, green onions, and sweet pickle relish (if using) to the bowl with the dressing. Gently fold everything together until the pasta and eggs are well coated with the dressing.
4. Cover and refrigerate the pasta salad for at least an hour to allow the flavors to meld.
5. Before serving, give the salad a stir and sprinkle a little extra paprika on top along with a garnish of fresh parsley. Serve chilled.
Variations & Tips
– For a little extra kick, add a dash of hot sauce or sprinkle in some cayenne pepper.
– If you’re watching your waistline, feel free to swap out the mayonnaise and sour cream with Greek yogurt for a lighter version.
– No sweet pickle relish on hand? Chop up some dill pickles or throw in some capers for a tangy twist.
– Make it a day ahead; it gives the flavors even more time to become besties in the fridge.
– Love herbs? Fresh dill or chives would be welcome additions to this flavorful party.

There you have it, my dear pasta salad pals. Trust me, bring this dish to the table, and you’ll have folks begging for the recipe faster than you can say “more please!” Happy cooking!

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