HAWAIIAN POTATO AND MACARONI SALAD

Hawaiian Potato and Macaroni Salad image

Provided by Diana Perry

Time 4h45m

Number Of Ingredients 14

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4 large red and/or gold potatoes, cooked til tender, peeled and cut into cubes
3 c cooked shell or elbow macaroni, about 1-1/2 cup macaroni cooked til tender
1/4 c red onion, finely chopped
7 large eggs, hard cooked and chopped
1 c frozen green peas, defrosted
2 stalk(s) celery, finely chopped
2 large carrots, grated
3 Tbsp sweet pickle relish
2 c mayonnaise (i prefer helman's)
2 Tbsp cider vinegar
2 tsp garlic powder
3 Tbsp sugar
sea salt and fresh ground pepper to taste
cayenne pepper to taste (optional)

Steps:

1. In large bowl, toss together potatoes and next 8 ingredients; set aside.
2. In small bowl, mix mayo, cider vinegar, sugar, garlic powder, salt & pepper, and cayenne if desired.
3. Lightly toss with the potato and macaroni mixture.
4. Refrigerate over night,or for a minimum of 4 hours. Taste, and adjust seasoning if needed. Some brands of mayonnaise will seem to soak into the potatoes and macaroni overnight, so be prepared to make up another batch of the sauce if it seems too dry after refrigeration, so adjust as needed.