Mac Salad

 original recipe found here

1 lb. macaroni
2 cups celery
1 cup shredded carrots
2 cups mayo
6 TBSP apple cider vinegar
1/4 cup sugar
4 TBSP sweet OR dill relish
2 tsp yellow mustard
1/2 tsp salt

1) In a large pot, cook the elbow macaroni in salted water according to the instructions on the package. Do not overcook. Drain well and rinse it under cold water to stop cooking.

2) To make the dressing, in a small bowl, combine mayonnaise, vinegar, sugar, relish, mustard, salt and pepper a small bowl. Mix well.

3) In a large bowl, add the cooled macaroni, the dressing, celery, carrots, red pepper, and onion. Mix well. Taste and add additional salt and pepper if desired.

4) Refrigerate the macaroni salad for at least 1 hour before serving.