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- Ingredients
- 8 ounces dry elbow macaroni noodles
- ½ cup finely diced sweet gherkins
- ¾ cup finely diced red bell pepper
- ⅓ cup thinly sliced celery
- ⅓ cup finely diced red onion
- 2 large hard-boiled eggs, finely diced
- Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons sweet pickle juice
- 1 tablespoon red wine vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons Dijon mustard
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- Instructions
- Cook the macaroni according to package directions. Drain and rinse with cold water.
- In a large bowl, whisk together the mayonnaise, sour cream, pickle juice, vinegar, sugar, mustard, pepper, and garlic powder.
- Add the macaroni, gherkins, red pepper, celery, red onion, and hard-boiled eggs to the dressing and toss to coat.
- Refrigerate for at least 2 hours before serving.
