Every Sunday before church, Nana whipped this up. Still love it!

Cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain and cool completely.

In a large bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and black pepper until smooth.

Add the cooled pasta, chopped hard-boiled eggs, celery, green onions, and sweet pickle relish to the bowl.

Mix until all ingredients are well coated with the dressing.

Refrigerate for at least an hour to allow the flavors to meld.

Before serving, stir the pasta salad and garnish with extra paprika and fresh parsley.

For a lighter version, substitute Greek yogurt for the mayonnaise. Add a dash of hot sauce for a spicy kick, or incorporate dill pickles or capers for an extra tangy flavor. Fresh dill or chives can enhance the dish’s herbal notes. You can also experiment with different types of mustard, such as Dijon or whole grain, to vary the flavor profile.