Cook the elbow macaroni in a large pot of salted boiling water for 7-8 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, 2 tablespoons of apple cider vinegar, and 1 tablespoon of sugar (if desired). Whisk until smooth.

Add cooled macaroni to the dressing and mix in ¼ cup of pickle relish, 1 cup of chopped celery, ½ cup of diced red onion, and 1 cup of chopped bell peppers. Stir gently.

Season with salt and pepper to taste, then optionally fold in 1-2 chopped hard-boiled eggs. Mix carefully.

Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld.