• Step 1: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, about 7-9 minutes, until al dente. Drain the macaroni and rinse with cold water to cool it down.
• Step 2: In a large bowl, whisk together the mayonnaise, sour cream, white vinegar, Dijon mustard, white sugar, salt, and black pepper until the dressing is well combined.
• Step 3: Add the cooked and cooled macaroni, chopped hard-boiled eggs, diced celery, diced onion, and diced sweet pickles or relish to the dressing. Stir gently until all the ingredients are evenly coated.
• Step 4: Cover the bowl and refrigerate the Amish Macaroni Salad for at least 2 hours, or up to 24 hours, to allow the flavors to meld together.
• Step 5: Serve chilled and enjoy!