Categories: Salad
Ingredients
- Dressing:
- 2/3 cup mayonnaise
- 1/2 cup sour cream
- 2 teaspoons Dijon mustard
- 4 teaspoons sweet pickle juice
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 cups elbow macaroni (1 lb box, cooked)
- 1/2 large white onion, finely chopped
- 4 celery stalks, finely chopped
- 5-6 sweet pickles, finely chopped
- 4 hard-boiled eggs, chopped
- 1 cup green olives (pimento-stuffed), sliced in half
- 1 tablespoon fresh dill, chopped
- Additional fresh dill for garnish
Directions
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Begin by cooking the macaroni according to the package directions. Cook al dente. Drain and rinse under cold running water. Set aside..
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For the dressing, in a medium-size bowl, whisk together the mayonnaise, sour cream, mustard, pickle juice, sugar, salt, and pepper. Whisk until combined.
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In a large bowl, add the macaroni, onion, celery, pickles, green olives, and dressing. Stir well to coat. Then add the hard-boiled eggs and dill. Stir again to coat. Add extra salt or pepper to taste. Chill in the refrigerator or transfer to a serving bowl. Garnish with fresh dill before serving.