Macaroni Salad

This recipe is as close as I can get to our mother's recipe.  For a large crowd, double the recipe.

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 can shrimp
1 small jar pimento
​1 small can sliced olives
3-4 hard cooked eggs, diced
1/3 cup sweet pickle relish
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

DIRECTIONS

1. In a large bowl combine the macaroni, celery, onion, shrimp, pimento, olives, hard cooked eggs and pickle relish.
2. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
3. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste.
4. Refrigerate to serve. Store covered in the refrigerator, for up to 3 days.