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

1. 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.
2. Dressing:
3. 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.