Macaroni and potato salads typically include cooked pasta and a mayonnaise based dressing. Hawaiian macaroni salads combine other ingredients such as boiled eggs, carrots and peas to create a colorful dish. The addition of Italian dressing gives the salad a tangy flavor. Once you chill the salad in the refrigerator, serve it as a side dish or enjoy the salad by itself to indulge in the savory flavors.
Instructions
1. Peel five large potatoes. Rinse the potatoes under cool running water. Place them into a cooking pot and cover the potatoes with water.
2. Boil the potatoes for 20 minutes or until they are tender. Drain the potatoes and place them in the refrigerator to chill. Cutting the potatoes while they are warm will cause them to fall apart.
3. Prepare 1 cup of shell macaroni according to the package directions. Rinse the macaroni under cool water and allow it to cool. Drain the macaroni to remove all the excess water.
4. Combine 1 1/4 cup of mayonnaise, 1/2 cup Italian dressing, 2 tbsp. pickle juice and 1 tbsp. of mustard into a separate bowl.
5. Cut the potatoes into small 1 inch cubes. Combine the potatoes with the prepared macaroni. Add 1 cup of lightly cooked peas, three chopped boiled eggs, two shredded carrots, two chopped celery stalks and two chopped green onions.
6. Combine the potato mixture with the dressing. Chill the salad in the refrigerator for 20 minutes and serve. Season the salad with salt or pepper if you desire.
Tags: boiled eggs, Italian dressing, potatoes with, salad refrigerator, under cool
