Hawaiian Style Potato and Macaroni SaladRecipe preview on Faxo
Recipe

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
Steps
- 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.
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