– 2 cups dry elbow macaroni
– ¾ cup mayonnaise
– 3 tablespoons sour cream
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– ½ teaspoon celery salt
– handful flat-leaf parsley washed, dried and chopped
– 3 hard boiled eggs, peeled and chopped
– 2 stalks celery diced
– ½ red onion peeled and diced
– ½ red bell pepper diced
– 4 oz. block monterey jack cheese, cut in small cubes
– 3 dill pickle spears, finely diced
– Salt & pepper, to taste