Ingredients:

1 (8 ounce) package elbow macaroni

3 dill pickles

3 hard-boiled eggs

2 cups frozen peas

3 celery ribs

1/2 medium onion

8 ounces sharp cheddar cheese

1 cup mayonnaise

1/2 cup milk

1/4 cup sugar

1/4 cup cider vinegar

salt and pepper

Directions:

1. Gently toss all the salad ingredients together in a large bowl.

2. Set aside.

3. For the dressing, combine the mayonnaise and milk.

4. Then add the sugar and vinegar.

5. Stir well, and season with salt and pepper to taste.

6. Pour the dressing over the salad, and toss gently to combine.

7. Refrigerate at least 2 hours overnight is even better.

Bon Appetit!