Peel and cut potatoes into 1 inch cubes.

Heat a large pot of water to a rolling boil. Add salt and a splash of oil to the water. Add the potatoes and boil for 5 minutes. Then add the elbow macaroni and continue to boil until potatoes are fork tender and the macaroni is al dente.

Drain the potatoes and noodles. Toss with apple cider vinegar and set aside.

In a large bowl add mayonnaise, milk, sugar, salt, and pepper. Whisk to combine.

Then add the mayonnaise mixture to the macaroni noodles and stir to combine.

Add in carrots, onion, and eggs. Gently stir until well combined.

Cover and place in the refrigerator for 4 hours or overnight until cooled.

Serve cold and ENJOY!