7 oz. elbow macaroni
8 radishes
2 carrots
1 bell pepper
1 sm. onion
8 boiled eggs
3/4 tsp. mustard
3/4 c. Hellmann's mayonnaise
3 tbsp. sugar
3-4 tbsp. vinegar

Cook macaroni until tender; drain and rinse with cold water. Dice radishes, carrots, bell pepper, onion and boiled eggs; add to macaroni.

Mix mustard, mayonnaise, sugar and vinegar together and pour over macaroni and vegetables. Refrigerate.