Recipe(tried): Hawaiian Potato Salad and Macaroni Salad (3)

HAWAIIAN POTATO SALAD

FOR THE SALAD:
4 to 5 large potatoes
1 cup shell macaroni, uncooked
1 cup peas (frozen, thawed or fresh cooked)
1 to 2 carrots, chopped
2 celery stalks, chopped
2 stalks green onion, chopped
2 to 3 pickles to taste, chopped
salt and pepper to taste
FOR THE DRESSING:
1 cup mayonnaise
1/2 cup Zesty Italian dressing
2 tsp. pickle juice (or less)

Cook potatoes until tender. Cool and cut into cubes.

Cook macaroni according to package directions. Toss with remaining ingredients for the salad and the potatoes.

Combine ingredients for the dressing and stir into salad mixture.

Refrigerate 2 hours before serving.

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HAWAIIAN POTATO SALAD
Servings: 12

4 to 6 potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cup uncooked elbow macaroni
3 tsp. green onions, chopped
6 hardboiled eggs, chopped
1 cup shredded sharp cheddar cheese
1 stalk celery, minced
1 jar green olives, drained and sliced
1 tablespoon minced fresh parsley
2 tsp. French's yellow mustard
mayonnaise (1 cup or more, to suit)
salt & pepper to taste

Boil potatoes in large pot filled with salted water until fork-tender. Do NOT over-cook!

While potatoes are cooking, boil macaroni in a separate pot until tender. Drain. Rinse with cold water until cool; set aside.

Drain potatoes and toss with green onions.

In very large bowl, combine all ingredients except the mayonnaise. Chill for 2 hours.

Shortly before serving, add mayonnaise beginning with 1 cup and using more until salad reaches creamy consistency. Add salt and pepper to taste.

Can be stored in air-tight container in refrigerator up to 4 days. Do not allow salad in serving container to reach room temperature.

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MACARONI-POTATO SALAD

1/2 lb macaroni
8 hard boiled eggs
3 red potatoes, cooked and cubed
1 tbsp salt
1 tbsp vinegar
2 cups mayonnaise
1/2 tsp ground allspice
1/2 tsp pepper
1 (10 oz) package frozen peas, thawed and drained

Cook macaroni according to directions on package; drain. Set aside to cool.

Separate egg yolks from whites. In a small bowl, mash yolks and chill.

Chop egg whites, put into large bowl with cooled macaroni and potatoes. Stir in salt and vinegar, chill overnight

Add egg yolks and remaining ingredients. Gently mix into macaroni mixture. Chill.