4 oz. elbow macaroni
1 c. dairy sour cream
1/4 c. chopped onion
3 tbsp. vinegar
1 tsp. celery salt
1 tsp. dill weed
2 tsp. prepared mustard
Salt and pepper to taste
1/2 c. diced celery
2 c. cubed cheddar cheese
1 lb. hot dogs, cooked and cut into sm. pieces (other meat may be substituted)

Cook macaroni and drain. In a large bowl toss macaroni with sour cream, onion, vinegar, celery salt, dill weed, mustard, celery, salt and pepper. Fold in hot dog pieces and cheese. Chill 2 to 3 hours.