2 c. elbow macaroni
1 c. chopped celery
1/4 c. pickle relish
1/2 c. mayonnaise
1/2 c. sour cream
1/4 tsp. dry mustard
4 hard-cooked eggs, chopped
1/4 c. chopped onion
4 slices bacon, cooked and crumbled
1 tbsp. vinegar
Salt and pepper to taste

Cook macaroni; drain and cool. Add remaining ingredients; toss lightly. Chill before serving. Yield: 6 servings.