Macaroni salad

I like a good macaroni salad every so often. I am not a big fan of the deli kind that is super sweet, though. It is a disappointment EVERY time!

My mom always made a more savory macaroni salad, and it is what I prefer! Her standby recipe is the Best Foods recipe. I like it, and feel a few changes make it even tastier! I made this for a potluck tonight and didn't even get a full bite! So I'm relying on the compliments I received that it was, in fact, tasty.

Macaroni Salad

16-ounce package small shell pasta (or other shape, as preferred)
2 cups mayonnaise (I don’t know if it makes a difference, but I used Nalley’s mayo, which Thomas swears by… haha!)
2 Tbsp white vinegar
2 Tbsp mustard (just plain mustard, not dijon like the original recipe calls for)
1 to 1 1/2  tsp sugar
3/4 to 1 tsp salt
1/2 tsp ground black pepper
2 cups thinly sliced celery
1/2 cup chopped white onion
5 hard-boiled eggs, chopped
1/4 to 1/2 tsp paprika

1. Cook according to package & then cool the pasta. Add onion, celery, and hard boiled eggs.
2. Combine all of the sauce ingredients (mayo, vinegar, mustard, sugar, salt, pepper, paprika) and mix well.
3. Pour sauce onto pasta, celery, onion, and eggs, and stir to incorporate.
4. Serve cold. Probably a good idea to chill until ready to serve.