4 qts. water
1/2 lb. sm. macaroni
1 tbsp. dried dill
1 c. mayonnaise
1/2 tsp. salt
1/2 lb. pre-cooked ham, cubed
2 oz. jar chopped pimientos
1 tsp. salt
4 egg yolks, hard boiled
1 tsp. dry mustard
1 c. sour cream
1/4 tsp. pepper
1 c. cucumber pickle slices, diced

This salad is best made a day ahead as it must be served very cold.

Cook macaroni in boiling salted water for 12 minutes. Stir often. Drain and rinse in cold water. Stir with hands to keep pieces separated.

Mash egg yolks with a fork. Add mustard, then mayonnaise and sour cream, salt and pepper. Mix well.

Combine mixture with macaroni, using your hands to stir. Add ham and cucumber pickles to macaroni with chopped pimiento and dill. Use your hands again to mix. Cover and refrigerate. 12 servings.