Bring a large pot of water to a boil, add 1 tablespoon of salt, then add the elbow macaroni and cook according to package directions until just al dente.

Drain the cooked macaroni in a colander, rinse under cold water until completely cool, and let it drain very well.

In a small mixing bowl, whisk together Hellmann’s mayonnaise, white vinegar, yellow mustard, granulated sugar, kosher salt, black pepper, and milk until smooth.

In a large mixing bowl, combine the cooled macaroni, celery, red bell pepper, green bell pepper, red onion, dill pickle relish, and chopped hard-boiled eggs.

Pour the dressing over the macaroni mixture and gently stir until everything is evenly coated.

Taste and adjust seasoning with additional salt and pepper if needed.

Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, stir the salad, sprinkle with chopped fresh parsley if using, and serve chilled.