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For the Creamy Dressing:
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon of apple cider vinegar
- 2 tablespoons of yellow mustard
- 1 tablespoon of pickle juice (from the diced pickles)
- 1 teaspoon of sugar
- Salt and pepper to taste
- A pinch of cayenne pepper (optional, for a spicy kick)
Step-by-Step Instructions
1. Cook the Macaroni
Begin by cooking the elbow macaroni according to the package instructions. It’s essential to cook the pasta until it’s al dente—firm to the bite—so it holds up well in the salad. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Allow it to drain completely and set it aside in a large mixing bowl.
2. Prepare the Eggs
While the macaroni is cooking, prepare the hard-boiled eggs. Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then reduce the heat and let the eggs simmer for about 10-12 minutes. Once done, transfer the eggs to an ice bath to cool. After they have cooled, peel the eggs and separate the yolks from the whites. Dice the egg whites and set them aside.
3. Make the Creamy Dressing
In a medium-sized bowl, combine the mayonnaise, sour cream, yellow mustard, apple cider vinegar, pickle juice, and sugar. Whisk these ingredients together until they are well combined and the dressing is smooth. Season with salt, pepper, and cayenne pepper if using. Taste the dressing and adjust the seasoning as necessary. For a thicker dressing, you can add a bit more mayonnaise or sour cream.
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