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

In a large mixing bowl, combine mayonnaise, sweet pickle relish, apple cider vinegar, and yellow mustard. Whisk together until smooth.

Add the cooled, drained pasta to the bowl and gently fold the pasta into the dressing until coated.

Fold in the finely chopped celery, onion, and optional hard-boiled eggs until evenly distributed.

Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, stir the salad, taste and adjust seasoning as needed, and garnish with paprika.