1 lb box elbow macaroni
1 dozen eggs
3/4 cups shredded carrots
3/4 cups chopped celery
1/4 cup chopped onion
1/2 cup oil
1 med jar mayonnaise
1 to 2 tablespoons sweet pickle relish
1/4 tsp celery seed
1/4 cup vinegar (approximate)
1/4 teaspoon paprika
pinch of sugar
pinch of salt

Cook macaroni until slightly firm. Rinse, strain and set aside.

Cook eggs until hard-boiled. Shell after they've cooked and cooled. Place cooled macaroni in a large bowl. Add diced hard-boiled eggs, carrots, celery, onion and celery seed and mix well.

In a separate small bowl, mix the oil, vinegar (to taste), paprika, salt and sugar. Pour oil and vinegar mixture over the macaroni mixture a little at a time mixing as you pour until everything is covered. DO NOT SATURATE.

Add sweet pickle relish. Add mayonnaise, mixing thoroughly into macaroni mixture. Refrigerate.

Submitted by: Linda