Ingredients
2 tbsp. salt
4 to 6 quarts boiling water
4 cups elbow macaroni
2 cups chopped celery
1/4 cup chopped onion
1/4 cup sweet pickle relish
2 tsp. salt
3/4 tsp. dry mustard
3/4 to 1 cup mayonnaise

Directions
Add 2 tablespoons salt to water. Gradually add the macaroni and cook uncovered until the macaroni is tender. Drain, rinse macaroni with cold water and drain again. Combine the macaroni with the remaining ingredients. Toss lightly and chill.