Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook for 8-10 minutes, until al dente. Drain and rinse under cold water.

In a mixing bowl, combine mayonnaise, sweet pickle relish, diced celery, chopped onion, apple cider vinegar, yellow mustard, salt, and pepper. Stir until well-blended.

Gently fold the cooled macaroni into the dressing mixture until well coated.

If using, mix in hard-boiled eggs and any optional ingredients like diced bell peppers or chopped ham.

Cover with plastic wrap and chill for at least one hour or overnight for best flavor.

Before serving, taste and adjust seasoning with more salt or pepper. Sprinkle paprika on top before serving.