Amish Macaroni Salad

1. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool.

2. In a large bowl, mix together mayonnaise, apple cider vinegar, sugar, mustard, salt, and black pepper.

3. Add the cooked macaroni to the bowl and stir until coated with the dressing.

4. Fold in the diced celery, bell pepper, red onion, pickle relish, and chopped hard-boiled eggs (if using).

5. Taste and adjust the seasoning if needed.

6. Cover and refrigerate for at least 1 hour to let the flavors blend.

7. Serve cold and enjoy!