Begin by bringing a large pot of salted water to a rolling boil over high heat. Add elbow macaroni and cook for 8-10 minutes, then drain and rinse with cold water.

In a large mixing bowl, combine mayonnaise, sweet pickle relish, celery, onion, apple cider vinegar, and yellow mustard. Season with salt and pepper, and mix until smooth.

Fold the cooled macaroni into the dressing mixture, ensuring each piece is well-coated.

If including hard-boiled eggs, chop and mix them into the salad gently.

Transfer the salad into an airtight container, cover, and refrigerate for at least 1 hour, ideally overnight.

When ready to serve, stir the salad and adjust seasoning. Garnish with paprika before serving.