Growing up, my family owned a deli, and this was always a crowd favorite!.

Cook elbow macaroni as per the package instructions until al dente. Drain and cool under cold water. Set aside to drain completely.

In a large bowl, whisk together mayonnaise, white vinegar, Dijon mustard, sugar, salt, and pepper until smooth.

Toss the cooled macaroni with the dressing to coat well.

Fold in celery, red bell pepper, and red onion.

If using, add the hard-boiled eggs now.

Refrigerate for at least an hour before serving, allowing flavors to blend.

Variations & Tips: