Brought to us by Jeanette
4 large red and/or yellow potatoes cut into cubes
1-1/2 cups shell or elbow macaroni-dry
1/4 cup thinly sliced and chopped red onion
2-3 pickles chopped
2-3 green onion chopped
3 hard boiled eggs (whites chopped, set aside yolks)
1 cup frozen peas (optional)
2 celery stalks chopped (optional)
1-2 carrots chopped (optional)
Dressing:
1-1/4 to 2 cups mayonnaise
1/2 cup Zesty Italian dressing
1 tablespoon prepared mustard
3 yolks from the boiled eggs
1 teaspoon garlic salt
Ground pepper to taste
2 T or less pickle juice (optional)
Optional Herbs to taste (dill, parsley, curry powder)
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Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool.
While the macaroni is cooking mix the dressing in a small bowl and set aside.
Once the cooked macaroni and potatoes are cool lightly toss with the remaining ingredients. Once tossed mix in dressing. Serves 8-10 people.
Jeanette Notes – Jeanette Notes – I did use the optional peas, celery and carrots, but I omitted the pickles in the salad. The dressing says 1 1/4 to 2 cups mayo (which seems like a large range), so I used 1 1/2 cups. I also used the optional herbs in the dressing and omitted the pickle juice.
Source: AlohaFriendLuau
