¼ cup sweet relish
½ cup onion, finely chopped
½ cup finely chopped green bell pepper
¼ cup finely chopped carrot
1 hard-boiled egg, chopped
Dressing:
¼ cup creamy salad dressing (such as Miracle Whip®)
¼ cup sour cream
2 tablespoons milk
2 tablespoons white sugar
1 teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well; rinse with cold water and drain again. Reserve 2 tablespoons relish juice; place the rest in a large bowl with onion, bell pepper, carrot, and egg. Whisk creamy salad dressing into reserved relish juice. Mix in sour cream, milk, sugar, dill, salt, and pepper. Fold gently into the macaroni mixture. Refrigerate to let flavors blend, 4 to 24 hours.