Ingredients:

  • 1 pound (454g) elbow macaroni
  • 1 cup (113g) finely diced celery
  • ½ cup (60g) finely diced red onion
  • ½ cup (85g) finely diced green bell pepper
  • 4 hard-boiled large eggs, peeled and chopped
  • 1 cup (237ml) mayonnaise
  • ½ cup (118ml) granulated sugar
  • ¼ cup (60ml) apple cider vinegar
  • 2 tablespoons yellow mustard
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1/4 cup (60ml) milk or cream
  • Optional: 1 tablespoon sweet pickle relish, finely chopped

Instructions:

  1. Cook macaroni according to package directions until al dente. Drain well and rinse with cold water.
  2. Chop celery, red onion, green bell pepper, and hard-boiled eggs into small, even pieces.
  3. In a small mixing bowl, whisk together mayonnaise, sugar, apple cider vinegar, mustard, salt, pepper, and milk/cream until smooth. Adjust milk/cream to reach desired consistency. If using, add sweet pickle relish.
  4. In a large mixing bowl, combine the cooked macaroni, celery, red onion, green bell pepper, and chopped eggs.
  5. Pour the dressing over the macaroni mixture and gently toss until everything is well coated.
  6. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Give the salad a gentle stir before serving. Garnish with a sprinkle of paprika (optional).