Bring a large pot of salted water to a rolling boil. Add 2 cups elbow macaroni and cook according to package directions until just tender (about 8–10 minutes). Stir occasionally to prevent sticking.

Add potatoes

During the last 8 minutes of the pasta cooking time (so they finish together), add the 1 cup cubed potatoes to the same pot. Adjust heat to maintain a gentle boil so potatoes cook through but do not dissolve.

Cook eggs

In a small saucepan, place 2 large eggs and cover with cold water by about 1 inch. Bring to a boil, then remove from heat and cover; let stand 9–10 minutes for hard-cooked yolks. Transfer eggs to an ice bath and cool before peeling.

When pasta and potatoes are tender, drain them together in a colander and immediately rinse under cold water until cooled to stop cooking. Shake off excess water and transfer to a large mixing bowl.

Prep vegetables & dressing

While pasta and potatoes cool, finely dice 1 stalk celery, 2 tbsp red onion, and 2 tbsp sweet dill pickle. If using peas, thaw and drain them. Peel the cooled eggs and chop into small pieces.

In a medium bowl, whisk together 3 tbsp mayonnaise, 2 tbsp sour cream, 1 tsp yellow mustard, 1 tsp apple cider vinegar, 1 tsp granulated sugar, 1 tsp salt, 1 tsp black pepper and 1/2 tsp dried dill until smooth and well combined. Taste and adjust seasoning (add more salt, pepper, or vinegar to preference).

Assemble salad

Add the diced celery, red onion, pickle, optional peas, and chopped eggs to the bowl with cooled pasta and potatoes. Pour the dressing over the mixture.

Gently fold everything together with a spatula until uniformly coated, taking care not to mash the potatoes or eggs. If the salad feels dry, add an extra tablespoon of mayonnaise or a splash of milk to reach desired creaminess.

Cover and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Stir again before serving. Sprinkle with optional paprika and chopped parsley as garnish.