2 cups elbow macaroni
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup celery, finely chopped
1/2 cup red bell pepper, finely chopped
1/4 cup red onion, finely chopped
1/4 cup sweet pickle relish
2 hard-boiled eggs, chopped
Cook the macaroni according to package directions until al dente
Drain and rinse the macaroni with cold water
In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and black pepper
Add macaroni, celery, red bell pepper, red onion, relish, and eggs
Mix until evenly coated
Chill for at least 1 hour before serving
Adjust seasoning if needed before serving