Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until tender. Drain the pasta well and rinse with cold water.

Place mayonnaise, sour cream, mustard, relish, vinegar, sugar, salt, and black pepper into a bowl. Stir everything together until the dressing becomes smooth and creamy.

Dice the celery, peppers, and red onion into small pieces. Finely chopping the vegetables helps every bite taste balanced and colorful.

Peel the hard-boiled eggs and chop them into small pieces. The eggs add richness and a traditional texture to the salad.

Put the cooled macaroni into a large bowl. Add celery, peppers, onions, eggs, and fresh parsley. Mix gently so the ingredients stay evenly distributed.

Pour the prepared dressing over the pasta mixture. Fold everything carefully until every piece of macaroni gets covered with the creamy sauce.

Taste the salad before chilling. Add extra salt, pepper, or a little more relish if needed. Small adjustments improve the final flavor.

Cover the bowl and place it in the refrigerator. Let the salad rest for at least one hour. Chilling helps the flavors blend beautifully.

Sprinkle paprika over the top before serving. Add extra parsley for color. Serve cold alongside your favorite grilled foods and sandwiches.