Cook the elbow macaroni in boiling salted water for 8-10 minutes until al dente, then drain and rinse under cold water.

In a mixing bowl, combine mayonnaise, sweet pickle relish, diced celery, finely chopped onion, apple cider vinegar, and yellow mustard. Whisk until smooth.

Fold the cooled macaroni into the dressing mixture until well coated. Add chopped hard-boiled eggs if using.

Cover and refrigerate for at least 1 hour to let flavors meld.

Stir before serving and sprinkle with paprika if desired.