Hawaiian Style Potato and Macaroni Salad
Description
If you love both potato salad and macaroni salad, you can enjoy both with this salad. It's creamy and full of potato chunks, peas, scallions, onion and scallions.
Ingredients
3 lb. Russet potatoes, peeled and chopped into 1 inch cubes
12 oz. dried macaroni pasta
1/2 c. shredded onion
1 large carrot, shredded
10 oz. bag frozen peas
1/2 c. chopped scallions or green onion
2 1/2 c. low-fat mayonnaise
1 c. sweet pickle relish with its juices
1 T. apple cider vinegar
1 t. yellow mustard
1 t. ground allspice
1/2 t. salt
black pepper, to taste
Directions
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Scrub potatoes; cut potatoes into 1 inch cubes; place in a large stock pot; fill pot with cold water until it's 1 inch over top of the potatoes. Set pot over high heat; bring to a boil. Once boiling, add 1 T. salt; set timer to cook potatoes for 5 minutes. After 5 minutes, stir in the macaroni pasta; continue boiling for 6-8 minutes, until the pasta is al dente.
Dressing:
Meanwhile, in a medium bowl, mix mayonnaise, sweet pickle relish with juices, apple cider vinegar, mustard, allspice, 1/2 t. salt and pepper, to taste; stir until smooth.
Use a grater to shred the onions and carrot.
Drain the potatoes and macaroni; place in a large salad bowl; add in onion, carrots, peas, and scallions. Pour dressing over the top; mix until well combined.
Cover potato and macaroni salad; refrigerate for at least 4 hours.
16 servings.
*If possible, make it in advance because it tastes even better on day 2. Keep refrigerated in an airtight container for up to 1 week.
**This salad can be made with unpeeled new potatoes for a slightly different texture. Follow the instruction as is, leaving the potato skins on when chopping them.