Instructions:
Step 1
Boil a large pot of salted water.
Step 2
Cook the pasta according to package directions until al dente.
Step 3
Drain and rinse with cold water, then set aside to cool.
Step 4
In a large bowl, whisk together the mayonnaise, sour cream, mustard, sugar, paprika, salt, and pepper.
Step 5
Add the apple cider vinegar and whisk until smooth.
Step 6
Add the cooled pasta to the dressing.
Step 7
Gently fold in the diced eggs, celery, green onions, and sweet pickle relish (if using). Mix until everything is evenly coated with the dressing.
Step 8
Refrigerate the pasta salad for at least an hour to let the flavors meld together.
Step 9
Before serving, sprinkle with additional paprika and chopped fresh parsley. Serve chilled.
Tips and variations:
For extra spice, add a dash of cayenne pepper or a teaspoon of hot sauce.
To lighten the dish, substitute Greek yogurt for sour cream and mayonnaise.
If you don’t have sweet pickle relish, chopped dill pickles or capers add a nice tang.
Make the salad a day in advance to allow the flavors to deepen.
Fresh herbs like dill or chives can add a wonderful freshness.