Hawaiian Potato Salad
For your next potluck!
  • 4 red potatoesCut into cubes
  • 1-1.5Cup Shell or Elbow MacaroniDry
  • 1/4Cup red onionThinly sliced and chopped
  • 2-3 PicklesChopped
  • 2-3 green onionsChopped
  • 3 eggsHard boiled (whites chopped, set aside yokes)
  • 1Cup PeasFrozen (optional)
  • 2 Celery stalksChopped (optional)
  • 1-2 carrotsChopped (optional)
  1. 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. Dressing Ingredients: • 1-1/4 to 2 cup 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 tablespoon or less pickle juice (optional) • Optional herbs to taste (dill, parsley, curry powder)